Giant Smoked Salmon Beetroot Blini Recipes
GIANT SMOKED SALMON & BEETROOT BLINI
These super-sized buckwheat pancakes make a great dinner party or festive starter for sharing
Provided by Cassie Best
Categories Starter
Time 45m
Yield Makes 3 giant blinis, each cuts into 8 slices
Number Of Ingredients 15
Steps:
- First, make up the blini batter. Put the flours, baking powder, ½ tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon.
- Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edge of the pan. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by a layer of baking parchment and covered with cling film. The blinis will keep like this for 24 hrs.
- Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside until ready to serve.
- Place each blini on a board or large plate. Spoon on dollops of crème fraîche, arrange slices of salmon over and scatter beetroot, capers and the remaining lemon zest on top. Finish with a few rocket leaves and a drizzle of oil. Cut and serve with lemon wedges.
Nutrition Facts : Calories 300 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium
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- 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.
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