Beetroot Blinis With Smoked Salmon Recipes
BEETROOT BLINIS WITH SMOKED SALMON
Top light, homemade blinis with cream cheese and smoked fish for a pretty and elegant canapé - a perfect party nibble
Provided by Miriam Nice
Categories Buffet, Canapes
Time 1h
Yield Makes 40
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.4 milligram of sodium
SMOKED SALMON BLINIS
We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.
Provided by Jamie Oliver
Categories Seafood Recipes Seafood Christmas Salmon
Time 15m
Yield 30
Number Of Ingredients 5
Steps:
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
- 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. * Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. * Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. * Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. * A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. * Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
Nutrition Facts : Calories 26 calories, Fat 1.1 g fat, SaturatedFat 0.3 g saturated fat, Protein 0.9 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.1 g salt, Fiber 0.1 g fibre
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- Sift flour, sugar, baking powder and salt into a large bowl. Gradually whisk in combined milk and egg, then half the melted butter. Refrigerate mixture for 30 minutes.
- Heat a large frying pan over medium-high heat. Lightly brush the pan with a little remaining butter.
- Drop two teaspoons (10ml) of blini mixture into pan. Cook for 30 seconds or until browned lightly underneath and bubbles appear on the surface. Turn, cook for 30 seconds to 1 minute, or until blinis are cooked. Repeat with remaining butter and blini mixture.
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- Make the blinis. Sift the flour and salt into a bowl. Make a well in the centre, then add the egg yolk and the olive oil and whisk, drawing in the flour. Slowly add the milk, whisking to a smooth batter.
- In a separate, clean bowl, using a hand-held electric whisk, whisk the egg white to stiff (but not dry) peaks, then fold them into the batter.
- Heat a non-stick frying pan over a medium heat. Once the pan is hot, spoon 1 tablespoon of the batter into the pan and cook for 1–2 minutes, until the edges are set and the mixture is bubbling. Turn the blini over and cook until golden brown on the other side, then place on a wire rack to cool. Cook in batches using the remaining batter until you have 12 blinis. Set aside to cool.
- For the topping, place the beetroot, horseradish cream, salt and 50g of the cream cheese in the bowl of mini food processor and blitz until smooth.
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- To make the blinis, put the flours with the salt in a bowl. Stir in the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a pan until lukewarm. Add the egg yolks to the warm mixture, stir together, then pour into the well. Whisk with a balloon whisk until the batter is smooth. Cover with cling film and leave somewhere warm for 45 minutes until thick and frothy.
- In a clean, dry bowl, whisk the egg whites with an electric hand mixer to medium peaks, then fold them into the batter, together with the horseradish and caster sugar.
- Heat a large, heavy-based frying pan over a medium-high heat and lightly grease with vegetable oil. Drop 1⁄2 tablespoons of the batter, spaced apart, into the pan and cook for a minute or so until golden brown underneath. Flip, cook for a further minute until golden, then cool on a rack. Repeat in batches until all the batter is used.
- Just before you’re ready to serve, make the beetroot. Melt the butter in a saucepan and, when starting to sizzle, add the beetroot, season well and toss in the butter to coat. Cook for just a minute until hot but still crunchy, then remove from the heat. Top the blinis with a spoonful of beetroot and some smoked mackerel, then squeeze over a little lemon juice. Add a dollop of crème fraîche, scatter chives over and serve immediately.
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- Separate the egg into 2 bowls. Sift the flours, yeast, sugar and salt into a large mixing bowl. Gently warm the milk, yogurt, 30g of the butter and 75ml water together in a small pan until the butter has just melted.
- Make a well in the centre of the dry ingredients, then add the warm milky mixture and the egg yolk. Gradually whisk together using a balloon whisk to make a smooth batter. Cover with cling film and leave in a warm place for 1 hour or until the batter is frothy and has doubled in size.
- Put the cooked beetroot and horseradish sauce in a mini food processor and blend to a smooth purée. Stir the beetroot purée into the batter. Whisk the egg white to soft peaks, then gently fold into the batter.
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- Leave the peppers to cool slightly before removing them from the infusion and place onto kitchen paper to absorb any excess liquid. Put into the fridge for a minimum of two hours before serving (this will help the texture firm up).
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