Garden leaves with smoked salmon & cheat's blinis

Garden leaves with smoked salmon & cheat's blinis

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6

Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
240
protein
13g
carbs
16g
fat
14g
saturates
4g
fibre
1g
sugar
3g
salt
1.86g

Ingredients

  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 100g mixed garden leaves
  • 200g pack smoked salmon
  • 3 cooked beetroot, finely diced

For the blinis

  • 100g plain flour
  • 1 egg, separated
  • 150ml milk
  • 25g butter, melted
  • bunch chives, snipped
  • sunflower oil, for cooking

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Method

  1. For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
  2. Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.

Recipe from Good Food magazine, August 2008

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Comments

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cumeada's picture

Simple laid back summer time starter, but always successful. I add a dab of Creme Fraiche with a swidge of lemon juice.

floss13's picture

Can you make these in advance and warm them through later ?

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