This blini recipe is a great way to use up leftover mashed potatoes.
Place the mashed potatoes in a bowl. Add one whole egg, one egg yolk (reserve the white), flour, crème fraîche and some salt and pepper. Combine with a whisk.
In a second clean, dry bowl, whisk the egg white until stiff , then gently fold it into the mashed potatoes.
Heat the oil in a non-stick sauté pan over a medium heat. Drop a few tablespoons of the blini mixture into the pan, spaced 1 or 2cm apart, and cook for 2 to 3 minutes, until set. Flip them over and cook on the other side for 2 to 3 minutes more, until both sides are lightly browned. Transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat until all the blini mixture has been used up. Depending on size, you should make 12 blinis (three per person).
In the same pan and still on a medium heat, pan-fry the
plaice for 2 minutes on each side, until cooked through. Cut each fillet into three portions.
Top the blinis with the plaice and a few rocket leaves. Serve immediately with lemon or lime wedges to squeeze over the salad leaves.