ingredients

8 slices of smoked trout
8 tbsp. to s. white cheese
250 g of sweet potato
50 g slivered almonds
1/2 lemon juice
A few sprigs of chives
2 eggs
50 g of flour
2 tbsp. to s. neutral oil

Steps

Small sweet potato blinis with herbs and almonds, smoked trout

1 Peel, break up, cook the sweet potato in salted boiling water for 10-15 minutes: the tip of a knife should easily enter the flesh. Drain, go to the vegetable mill (or, failing that, the mixer).

2 At the same time, brown the almonds in the fat-free pan. Mingle in a white cheese bowl, lemon and chopped chives. Cut the trout into strips.

3 Beat the egg whites until the snow is firm enough. Mingle with egg yolks and sweet potato pulp. In order, add flour, almonds, salt, pepper and eggs.

4 Heat the oil in a nonstick skillet. Pour dough discs, cook 1-2 min each side. Serve with trout and cottage cheese.

tips

The bluff of Laurent. Place cookie cutters in a nonstick skillet, add the dough: the blini will take a less classic form.

The idea of ​​Adeline . Lighter and gluten free: replace the flour with 40 g of Maïzena.