Chicory cups with prawns & mango
Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Beetroot blinis with smoked salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 40
Skip to ingredients
- 1 cooked beetroot
- 170g pot Greek yogurt
- 2 eggs
- ½ tsp bicarbonate of soda
- 140g self-raising flour
- cream cheeseto serve
- smoked salmontrimmings, to serve
- sprigs of dillto serve
Nutrition: per canapé
- kcal51
- fat3g
- saturates2g
- carbs3g
- sugars0g
- fibre0g
- protein2g
- salt0.4g
Method
step 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.
step 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.
step 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.
