Poached salmon and beetroot blinis
TM6 TM5 TM31

Poached salmon and beetroot blinis

4.0 (1 rating)

Ingredients

Beetroot and salmon topping

  • 1000 g water
  • 100 g raw beetroot, peeled and cut into small cubes (5 mm)
  • 350 g fresh boneless, skinless salmon fillets
  • 1 lemon, juice and zest only, no white pith
  • 100 g watercress
  • 1 tbsp Greek yoghurt
  • 1 tbsp cream cheese
  • 3 sprigs fresh dill, leaves only, plus extra for garnishing
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper

Blinis

  • 2 tsp unsalted butter
  • 150 g buckwheat flour
  • 50 g wholemeal self-raising flour
  • 1 tsp baking powder
  • 225 g full cream milk
  • 1 egg
  • ½ tsp sea salt, plus extra to season
  • olive oil spray, for frying
  • sprig fresh dill, leaves only, plus extra for garnishing
  • fresh ground black pepper, to season

Nutrition
per 1 portion
Calories
358.6 kJ / 85.4 kcal
Protein
5.3 g
Carbohydrates
5.9 g
Fat
4.3 g
Saturated Fat
1.4 g
Fibre
1.1 g
Sodium
136.1 mg

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