Beetroot blinis with salmon
Ingredients
for 20 pieces
| 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 |
| 1 | red onion, cut into thin rings |
| 2 sprig | dill, torn into pieces |
| ½ dl | vinegar |
| ½ dl | water |
| 1 pinch | sugar |
| 1 pinch | salt |
| clarified butter |
| 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 |
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.
Show complete recipe