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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

  • Prep: 30 mins
    Cook: 30 mins
  • Makes 40
  • Easy
  • Makes 40
  • Easy
  • Calories 51
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 0
  • Protein 2
  • Fat 3
  • Fibre 0
  • Salt 0.4

Nutrition per serving

  • Calories 51
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 0
  • Protein 2
  • Fat 3
  • Fibre 0
  • Salt 0.4

Ingredients

  • 1 cooked beetroot
  • 170g pot Greek yogurt
  • 2 eggs
  • ½ tsp bicarbonate of soda
  • 140g self-raising flour
  • cream cheese, to serve
  • smoked salmon trimmings, to serve
  • sprigs of dill, to serve

Method

  1. 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.

  2. 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.

  3. Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.

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