Poached salmon and beetroot blinis

Poached salmon and beetroot blinis

3.4 5 ratings

Prep. 20 min

Total 45 min

25 portions

Ingredients

Beetroot and salmon topping

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

Blinis

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

Difficulty

easy

Nutrition per 1 portion

Sodium 136.1 mg

Protein 5.3 g

Calories 358.6 kJ / 85.4 kcal

Fat 4.3 g

Fibre 1.1 g

Saturated Fat 1.4 g

Carbohydrates 5.9 g

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Also featured in

Low(er) GI 9 Recipes
Australia and New Zealand

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