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 Malerische Vulcano Röschen auf Kartoffelblinis  Picturesque vulcano rosettes on potato blinis 


Time required: 30 minutes

Picturesque vulcano rosettes on potato blinis

Ingredients for 12 blinis

200g peeled and cooked potatoes, still hot, 2 eggs, 15g butter, pinch of baking powder, salt, ground nutmeg, lard for frying, 12 slices of Vulcano cured ham

For the topping
30g Vulcano cured ham, 3 tbs. sour cream, 1 tbs. finely chopped onions, a little grated horseradish, salt


Cut 2 slices of Vulcano cured ham into small cubes; mix with sour cream, chopped onions and Styrian horseradish. Finely sieve the hot potatoes after allowing the moisture to thoroughly evaporate. Stir in the butter; mix together with eggs, salt, nutmeg and baking powder. Heat a little fat in a flat non-stick frying pan and pour in 12 small blinis using a ladle. Slowly fry until set, turn over and fry until golden brown.
Pat the blinis with kitchen paper; place on a dish, arrange a little ham cream on top, form a rosette with a slice of Vulcano cured ham and place on top as a garnish.

Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
Agrarmarkt Austria