Smoked salmon & easy blinis
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 100g mixed garden leaves
- 200g pack smoked salmon
- 3 cooked beetrootfinely diced
For the blinis
- 100g plain flour
- 1 eggseparated
- 150ml milk
- 25g buttermelted
- bunch chivessnipped
- sunflower oilfor cooking
Nutrition: per serving
- kcal240
- fat14g
- saturates4g
- carbs16g
- sugars3g
- fibre1g
- protein13g
- salt1.86g
Method
step 1
For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
step 2
Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.
