Beetroot blinis with salmon

Beetroot blinis with salmon

Total: 1 hr 55 min. | Active: 40 min.
Nutritional value / piece: 101 kcal
, Fat: 6 g
, Carbohydrate: 8 g
, Protein: 3 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


75 g buckwheat flour
75 g half-white flour
1 tsp salt
1 tsp dry yeast
1 ½ dl buttermilk
200 g boiled beets, peeled, chopped
1 egg
60 g butter, melted, left to cool

Pickled onions

1 red onion, cut into thin rings
2 sprigs dill, torn into pieces
½ dl vinegar
½ dl water
1 pinch sugar
1 pinch salt


clarified butter

To garnish

125 g cream cheese with horseradish
1 tbsp water
100 g smoked salmon in slices, torn into pieces
1 pomegranate seeds, seeds removed
3 tbsp capers, drained
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How it's done

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Mix the flour, salt and yeast in a bowl. Puree the buttermilk, beetroot and egg until smooth, add to the flour along with the butter, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 1 hr.

Pickled onions

Place the onions and dill in a small bowl. Bring the vinegar, water, sugar and salt to the boil, pour over the top. Cover and leave to absorb for approx. 15 mins.


Heat the clarified butter in a non-stick frying pan. Reduce the heat, cook the blinis in batches using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), cook over a medium heat for approx. 3 mins. on each side.

To garnish

Mix the cream cheese and water, spread on top of the blinis. Top with the salmon, pickled onions, pomegranate seeds and capers.

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