Beetroot blinis with salmon

Beetroot blinis with salmon

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  • Preparation:
  • Total:
  • Serves: 20 persons



  1. Step 1

    Mix the flour, salt and yeast in a bowl. Puree the buttermilk, beetroot and egg until smooth, add to the flour along with the butter, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 1 hr.
  2. Step 2

    Place the onions and dill in a small bowl. Bring the vinegar, water, sugar and salt to the boil, pour over the top. Cover and leave to absorb for approx. 15 mins.
  3. Step 3

    Heat the clarified butter in a non-stick frying pan. Reduce the heat, cook the blinis in batches using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), cook over a medium heat for approx. 3 mins. on each side.
  4. Step 4

    Mix the cream cheese and water, spread on top of the blinis. Top with the salmon, pickled onions, pomegranate seeds and capers.