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Beetroot blinis with smoked salmon

Beetroot blinis with smoked salmon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 40

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

Nutrition: per canapé
NutrientUnit
kcal51
fat3g
saturates2g
carbs3g
sugars0g
fibre0g
protein2g
salt0.4g
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Ingredients

  • 1 cooked beetroot
  • 170g pot Greek yogurt
  • 2 eggs
  • ½ tsp bicarbonate of soda
  • 140g self-raising flour
  • cream cheese , to serve
  • smoked salmon trimmings, to serve
  • sprigs of dill , to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2014

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A star rating of 3.4 out of 5.5 ratings
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