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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
  • 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
  • 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
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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