Beetroot-Cured Salmon Blinis
Beetroot-Cured Salmon Blinis are a stunning and flavorful dish that combines the earthiness of beetroot with the richness of salmon, all on fluffy blinis. Perfect for brunch or entertaining, these vibrant bites are not only visually appealing but also packed with taste. Impress your guests with this easy-to-follow recipe that transforms simple ingredients into a gourmet experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (approximately two blinis per serving) 1x
- Category: Appetizer
- Method: Cooking
- Cuisine: Fusion
Ingredients
Scale
- 1 fresh salmon fillet (about 200g)
- 100ml pure beetroot juice
- 2 tsp sea salt
- 1 tbsp fresh dill, chopped
- 100g crème fraîche (or Greek yogurt)
- 150g all-purpose flour
- 1 tsp baking powder
- 200ml whole milk (or plant-based milk)
- 2 large eggs
Instructions
- Cure the Salmon: Mix beetroot juice and sea salt in a bowl. Coat the salmon fillet evenly and wrap in plastic wrap. Refrigerate for 24 hours.
- Prepare Blini Batter: Whisk together flour, baking powder, eggs, milk, and a pinch of salt until smooth. Let rest for 10 minutes.
- Cook Blinis: Heat a non-stick skillet over medium heat. Pour small rounds of batter and cook until bubbles form (about 2 minutes per side).
- Finish the Salmon: After curing, rinse off excess salt from the salmon and slice thinly against the grain.
- Assemble: Spread crème fraîche on each blini, top with cured salmon slices, and sprinkle with dill. Serve warm.
Nutrition
- Serving Size: Approximately 2 blinis (90g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Ensure salmon is fresh for optimal flavor. Experiment with toppings like capers or avocado for added flair. Leftover blinis can be stored in an airtight container in the fridge for up to three days; reheat on low heat in a pan.