• 6servings
  • 10minutes
  • 240calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp wholegrain mustard

  2. 1 tbsp red wine vinegar

  3. 3 tbsp olive oil

  4. 100g mixed garden leaves

  5. 200g pack smoked salmon

  6. 3 cooked beetroot , finely diced

  7. 100g plain flour

  8. 1 egg , separated

  9. 150ml milk

  10. 25g butter , melted

  11. bunch chives , snipped

  12. sunflower oil , for cooking

Instructions Jump to Ingredients ↑

  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.

  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.


Send feedback