Caraway blinis with beetroot salmon
- Alexina Anatole
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Makes 24
Easy
Prep: 15 mins
Cook: 20 mins
plus resting
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Beetroot adds colour and a subtle earthy flavour to these easy salmon blinis
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Try our caraway blinis with beetroot salmon, then discover maple-glazed sausage blinis, parmesan crisps, vodka-cured herring with dill blinis and our best vegetarian canapés.
If you can’t find beetroot-cured salmon a great trick is to soak regular smoked salmon in beetroot juice in the fridge for a couple of hours, then pat it dry using kitchen paper.
The blini batter can be made the day before. The blinis can be cooked a few hours ahead and briefly reheated in a low oven.
Caraway blinis with beetroot salmon recipe
Ingredients
Nutrition
CARAWAY BLINIS
-
75g buckwheat flour
-
1 tsp baking powder
-
1 tsp caraway seeds
-
1 small egg
-
150ml whole milk
-
neutral oil
for frying
TO ASSEMBLE
- crème fraîche
- 200g beetroot-cured salmon
- lumpfish caviar or dill fronds
Nutrition: per serving
- kcal50
- fat3g
- saturates2g
- carbs3g
- sugars0.4g
- fibre0.1g
- protein3g
- salt0.3g
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Method
-
step 1
For the blinis, whisk together the flour, baking powder, caraway seeds and ¼ tsp salt, then make a well in the middle and crack in the egg. Slowly start to whisk the flour mixture into the egg. Gradually whisk in the milk, ensuring it’s lump-free. Cover and chill for at least 1 hr or ideally overnight.
-
step 2
Wipe a drop of oil around the inside of a large non-stick frying pan (or two smaller pans) and warm over a low-medium heat. Put a wire rack next to the hob. Working clockwise, spoon ½ tsp dollops of batter around the pan to form blinis. Cook for 1 min until small bubbles appear on the surface, then flip and cook for another 20-30 seconds. Transfer the blinis to the wire rack as you go and repeat until you’ve cooked as many blinis as you need. Use straightaway or leave to cool completely, wrap well and chill until needed (they can be gently reheated in a very low oven).
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step 3
Top each blini with a small spoonful of crème fraîche and some of the salmon. Season with a little black pepper and top with caviar or dill.
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Authors
Alexina Anatoletalent resident
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