Beetroot Blinis with Smoked Salmon
Food
Starters
Allergens: milk, wheat, eggs, fish
Prep: 10 minutes
Cook: 5 minutes
20 Servings
Ingredients
½ whole cooked beetroot
90g Greek yogurt
50g whole egg
1g sodium bicarbonate
70g McDougalls Self-Raising Flour
The topping
100g cream cheese
100g smoked salmon trimmings
20 sprigs dill
Method
- Place all the ingredients except for the toppings into a food blender and mix to a smooth batter
- Drop spoonfuls of the batter into a non-stick pan and brown gently on both sides, then place on a wire rack
- Spread each blini with a seasoned cream cheese and top with the smoked salmon and dill. Serve cold
- Hints & Tips: The blinis will keep in an airtight container for a day and can also be frozen
