Recipe Information

• Servings: 4
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Difficulty: Easy

Ingredients

• For the Blinis:
  • 150 grams of flour
  • 10 grams of yeast
  • 200 ml of milk (room temperature)
  • 2 eggs
  • 80 grams of Petrossian beetroot salmon
  • 200 grams of cream (40% fat)
  • 1 Chavroux goat cheese
  • Fresh dill (a few sprigs)
  • 1 Chioggia beet
  • 100 ml of rice vinegar
  • Butter (for cooking)
  • Fleur de sel (to taste)
  • Black pepper (to taste)

Instructions

1. Prepare the Blini Mix: In a bowl, combine the yeast and milk. Add in the flour, eggs, and mix well. Let the mixture rest for 1 hour to rise.
2. Marinate the Beetroot: Slice the Chioggia beet and marinate it in rice vinegar for 30 minutes.
3. Prepare the Salmon: Slice the Petrossian beetroot salmon into thin strips.
4. Make the Goat Cheese Cream: Whip the cream until soft peaks form, then fold in the goat cheese along with a pinch of salt and pepper to taste.
5. Cook the Blinis: In a flat skillet over medium heat, melt a bit of butter and pour some of the blini batter, cooking it like a pancake until golden brown on both sides.
6. Assemble the Dish: On a plate, arrange a blini, top with slices of salmon, then add a dollop of goat cheese cream in the center.
7. Garnish: Finish with small sticks of marinated Chioggia beet and decorate with sprigs of dill for a fresh touch.

Notes

Feel free to add a touch of lemon zest to the cream for an extra zing, or some capers for added texture!

Recipe Tips

• Ensure the milk is at room temperature to help the yeast activate effectively.
• Monitor the temperature of the skillet to prevent burning the blinis; adjust heat as needed.
• Look for Chioggia beets for their unique striped appearance; they add visual appeal to the plate!

Nutritional Information

This dish provides a rich source of protein from the salmon and cream, alongside beneficial fats. Each serving contains approximately 300 calories.

FAQ

1. Can I make blinis in advance?

Yes, you can prepare the blini batter ahead of time, and store it in the refrigerator for up to 24 hours before cooking.

2. What can I substitute for Petrossian beetroot salmon?

Any high-quality smoked salmon can be used as an alternative if Petrossian is not available.

3. Is it possible to make this dish vegetarian?

Absolutely! You can omit the salmon and replace it with roasted vegetables or avocado slices.

4. How do I store leftover blinis?

Store any leftover blinis in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

5. Can I freeze the blinis?

Yes, cooked blinis can be frozen. Separate them with parchment paper and store them in a freezer-safe bag for up to 2 months.