Beetroot Blinis with Smoked Salmon Take Stock Magazine

Beetroot Blinis with Smoked Salmon

Food Starters

Allergens: milk, wheat, eggs, fish

Prep: 10 minutes
Cook: 5 minutes
20 Servings
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
  1. Place all the ingredients except for the toppings into a food blender and mix to a smooth batter
  2. Drop spoonfuls of the batter into a non-stick pan and brown gently on both sides, then place on a wire rack
  3. Spread each blini with a seasoned cream cheese and top with the smoked salmon and dill. Serve cold
  4. Hints & Tips: The blinis will keep in an airtight container for a day and can also be frozen