Ingredients
Hint:
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
kochen@bettybossi.ch
Batter
Pickled onions
Blinis
To garnish
How it's done
Batter
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.
Blinis
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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