Potato blini with smoked goose breast

Name: Potato blini with smoked goose breast
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 200 g Potatoes; 75 ml Milk; 1⁄4 Cubes (10 g) fresh yeast; 3 Eggs (Gr. M); 120 g Flour; 1 coated Tsp Baking Powder; 7-10 Tbsp salt, pepper, nutmeg; 2 Apples; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Sugar; 1⁄2 Pomegranate; 1-2 TABLESPOONS clarified butter; 250 g smoked goose breast (in slices)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

200 g Potatoes
75 ml Milk
1⁄4 Cubes (10 g) fresh yeast
3 Eggs (Gr. M)
120 g Flour
1 coated Tsp Baking Powder
7-10 Tbsp salt, pepper, nutmeg
2 Apples
2 TABLESPOONS Lemon juice
3 TABLESPOONS Sugar
1⁄2 Pomegranate
1-2 TABLESPOONS clarified butter
250 g smoked goose breast (in slices)

Directions

1
Wash the potatoes and cook for about 25 minutes. Drain potatoes, quench, peel and mash them finely with a fork.
2
Warm the milk lukewarm. Crumble yeast into it, dissolve. Separate eggs. Add egg yolk, yeast milk, flour and baking powder to the potatoes. Season with salt, pepper and nutmeg. Knead everything to a smooth dough, cover and leave to rise in a warm place for about 30 minutes.
3
Peel, quarter, core and dice apples. Sprinkle with lemon juice, bring to the boil with sugar and 4-5 tablespoons of water. Simmer covered for about 5 minutes. Remove the pomegranate seeds and fold into the compote.
4
Beat the egg whites until stiff, fold into the dough and leave to rise for a further 15 minutes. Heat the clarified butter in portions in a large coated pan. Bake a total of 18 blini from the dough until golden brown.
5
Cover the blini with the goose breast and serve with apple compote.