- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Soy free
Wow a crowd with our beetroot blinis, topped with silky smoked salmon and a herb-infused cream.
- Serves20
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 450g can baby beetroot, drained
- 3/4 cup (110g) self-raising flour
- 1 free-range egg
- 2 tbs milk
- 1 tbs olive oil
- 100g pkt smoked salmon, cut into 20 pieces
- 2 tsp drained baby capers
- Dill sprigs, to serve
- Lemon zest, to serve
Herb cream
- 200g crème fraîche
- 1 tbs chopped dill sprigs
- 2 tsp chopped chives
- 2 tsp chopped tarragon
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the beetroot in a blender and blend until smooth. Transfer to a medium bowl. Add the flour, egg and milk and stir until combined. Season.
Step 2
Heat 1 tsp oil in a large non-stick frying pan over medium heat. Add five 1-tbs portions of the blini batter to the pan, spreading to 5cm discs. Cook for 2 mins each side or until golden and cooked through. Transfer to a serving platter. Repeat, in 3 more batches, with the remaining oil and batter to make 20 blinis.
Step 3
To make the herb cream, use an electric mixer to whisk crème fraîche in a small bowl until soft peaks form. Stir in dill, chives and tarragon. Season.
Step 4
Divide the herb cream among blinis. Top with the smoked salmon, capers, dill sprigs and lemon zest to serve.
Recipe tip
COOK. STORE. SAVE
Clever storage: Store herb cream in an airtight container in the fridge for up to 2 days.
Plan ahead: Make the blini batter the day before so you have more time for other jobs when your guests arrive. Store the batter in an airtight container in the fridge.
Beetroot blinis with smoked salmon and herb cream
- Serves20
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 450g can baby beetroot, drained
- 3/4 cup (110g) self-raising flour
- 1 free-range egg
- 2 tbs milk
- 1 tbs olive oil
- 100g pkt smoked salmon, cut into 20 pieces
- 2 tsp drained baby capers
- Dill sprigs, to serve
- Lemon zest, to serve
Herb cream
- 200g crème fraîche
- 1 tbs chopped dill sprigs
- 2 tsp chopped chives
- 2 tsp chopped tarragon
Description
Wow a crowd with our beetroot blinis, topped with silky smoked salmon and a herb-infused cream.
Method
Step 1
Place the beetroot in a blender and blend until smooth. Transfer to a medium bowl. Add the flour, egg and milk and stir until combined. Season.
Step 2
Heat 1 tsp oil in a large non-stick frying pan over medium heat. Add five 1-tbs portions of the blini batter to the pan, spreading to 5cm discs. Cook for 2 mins each side or until golden and cooked through. Transfer to a serving platter. Repeat, in 3 more batches, with the remaining oil and batter to make 20 blinis.
Step 3
To make the herb cream, use an electric mixer to whisk crème fraîche in a small bowl until soft peaks form. Stir in dill, chives and tarragon. Season.
Step 4
Divide the herb cream among blinis. Top with the smoked salmon, capers, dill sprigs and lemon zest to serve.