Beetroot blinis with salmon
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- Preparation:
- Total:
- Serves: 20 persons
Ingredients
- 75 gbuckwheat flour
- 75 ghalf-white flour
- 1 tspsalt
- 1 tspdry yeast
- 1 ½ dlbuttermilk
- 200 gboiled beets
- 1egg
- 60 gbutter
- 1red onion
- 2 sprigsdill
- ½ dlvinegar
- ½ dlwater
- 1 pinchsugar
- 1 pinchsalt
- clarified butter
- 125 gcream cheese with horseradish
- 1 tbspwater
- 100 gsmoked salmon in slices
- 1pomegranate seeds
- 3 tbspcapers
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Mix the cream cheese and water, spread on top of the blinis. Top with the salmon, pickled onions, pomegranate seeds and capers.