Kikkoman masters 20
Beetroot Blinis with Smoked Salmon Take Stock Magazine

Beetroot Blinis with Smoked Salmon

Premier Foods
Serves: 20
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Allergens: milk, wheat, eggs, fish


  • ½ whole cooked beetroot
  • 90g Greek yogurt
  • 50g whole egg
  • 1g sodium bicarbonate
  • 70g McDougalls Self-Raising Flour
  • The topping
  • 100g cream cheese
  • 100g smoked salmon trimmings
  • 20 sprigs dill


  1. Place all the ingredients except for the toppings into a food blender and mix to a smooth batter
  2. Drop spoonfuls of the batter into a non-stick pan and brown gently on both sides, then place on a wire rack
  3. Spread each blini with a seasoned cream cheese and top with the smoked salmon and dill. Serve cold
  4. Hints & Tips: The blinis will keep in an airtight container for a day and can also be frozen
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