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Beetroot blinis with salmon
40 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 101
  • Fat about 6g
  • Carbohydrates about 8g
  • Protein about 3g
This is needed
This is needed for 20 piece
Batter
  • 75 g half-white flour
  • 75 g buckwheat flour
  • 1.5 dl buttermilk
  • 1 tsp dry yeast
  • 1 tsp salt
  • 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
  • 0.5 dl vinegar
  • 0.5 dl water
  • 1 pinch sugar
  • 1 pinch salt
Blinis
  • 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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And that's how it's done
And that's 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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