Garden leaves with smoked salmon & cheat's blinis

Garden leaves with smoked salmon & cheat's blinis

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(2 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 6
Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter

Nutrition and extra info

Nutrition: per serving

  • kcal240
  • fat14g
  • saturates4g
  • carbs16g
  • sugars3g
  • fibre1g
  • protein13g
  • salt1.86g
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Ingredients

  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g mixed garden leaves
  • 200g pack smoked salmon
  • 3 cooked beetroot, finely diced
    Beetroot

    Beetroot

    beat-root

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

For the blinis

  • 100g plain flour
  • 1 egg, separated
    Eggs

    Egg

    egg

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

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • bunch chives, snipped
  • sunflower oil, for cooking
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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.

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Comments, questions and tips

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Comments (5)

catkins62's picture
5

These are lush. Simple to make but impressive. Thank you James Martin. ☺

catkins62's picture
5

These are lush ☺ Pretty simple but very impressive. Thank you James Martin.

jane911's picture

I'm going to try these for pancake day!

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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