Beetroot blinis with smoked salmon

Beetroot blinis with smoked salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Makes 40
Top light, homemade blinis with cream cheese and smoked fish for a pretty and elegant canapé - a perfect party nibble

Nutrition and extra info

Nutrition: per canapé

  • kcal51
  • fat3g
  • saturates2g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 cooked beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 170g pot Greek yogurt
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g self-raising flour
  • cream cheese, to serve
  • smoked salmon trimmings, to serve
  • sprigs of dill, to serve

Method

  1. To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour.

  2. Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container.

  3. Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

artfulowl's picture
3.75

Very easy to make, although they are a strange colour. Hubby was worried about the taste of beetroot as he's not too keen, but he couldn't get enough of them! I served them with soft goat's cheese and onion confit......mmmmmm

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…