Beetroot blinis with smoked salmon

Beetroot blinis with smoked salmon

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(2 ratings)

Prep: 30 mins Cook: 30 mins


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
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  • 1 cooked beetroot



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

  • 170g pot Greek yogurt
  • 2 eggs



    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


  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.

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Comments, questions and tips

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10th Dec, 2016
Quite disappointing: not only do you need a lot of time to cook them all, but they remain very floppy and the taste of beetroot completely disappears with the salmon (on their own, the blinis were ok with a subtle taste of beetroot). I froze leftover blinis and will see if they are better once reheated in the oven and served with salmon rillettes (less strong than smoked salmon).
21st Nov, 2014
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
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