Smoked salmon & easy blinis
- James Martin
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Serves 6
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 4.5 out of 5.27 ratingsRate
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Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp wholegrain mustard
-
1 tbsp red wine vinegar
-
3 tbsp olive oil
-
100g mixed garden leaves
-
200g 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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Nutrition: per serving
- kcal240
- fat14g
- saturates4g
- carbs16g
- sugars3g
- fibre1g
- protein13g
- salt1.86g
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Method
-
step 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.
-
step 2
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.
-
step 3
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.
-
step 4
Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss.
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step 5
Serve the salad, salmon and blinis with some beetroot on the side.
Recipe from Good Food magazine, August 2008
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A star rating of 4.5 out of 5.27 ratings
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