Perfect to serve as pretty starters, this is my easy recipe to make special canapes – beetroot blinis with smoked Scottish salmon.
What you will need:
- 2 beetroots, peeled and boiled – do not throw away the (red) water from the beetroot boil as it is a very important ingredient to use in this recipe
- 1 cup of beetroot water (from boiling the beetroots earlier)
- 2 cups of plain flour
- 1 pinch of salt
- 1 tablespoon of oil
- 1 egg
- butter
- soft cheese spread
- mint leaves
- cranberries
How to make it:
First we have to make the blinis. In a large mixing bowl add the flour, beetroot water, egg, salt, and oil. Mix well and set aside.
Set the stove to a medium heat, add butter to the pan, then using a tea spoon, pour the batter in gently and cook until browned. The size of the blinis should be kept small – usually you can make up until 8 blinis in one go.
Remove from the heat and allow to cool down before garnishing.
Start by spreading the soft cheese, then add a thin slice of beetroot, followed by a small slice of smoked Scottish salmon.
Last but not least, garnish with mint leaves and cranberries. Please see pictures for guidance.
Dina Watt grew up in Bandung, West-Java, Indonesia, and now living in Aberdeenshire, she is known as The Indonesian Cook. Dina’s love of nature and gardening fuels her passion for cooking. In her column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using homegrown, seasonal fruits and vegetables from her own kitchen garden. She is passionate about using every bit of the plant in order to practise zero-waste principles.