Beetroot blinis with smoked king salmon

60 minutes

Mittel

4 people

This elegant starter combines the delicate sweetness of the beetroot blinis with the piquant freshness of the pickled red onions and the delicate, smoky note of the king salmon. The interplay of the creamy crème fraîche-horseradish cream and the salty capers creates an exciting contrast in taste and texture. With its bright colors and sophisticated flavors, this dish is the perfect start to festive occasions such as Christmas or New Year's Eve - a real eye-catcher that not only looks great, but also tastes great.

Ingredients

200 g smoked king salmon
1-2 cooked beetroots, finely pureed
200 g flour
1 tsp baking powder
2 eggs
200 ml milk
Salt, to taste
2 tbsp butter or oil for frying
200 g crème fraiche
1-2 tbsp freshly grated horseradish (alternative from a jar)
5 red onions
200 ml vinegar (e.g. apple or white wine vinegar)
200 ml water
2 tbsp sugar
2 tsp salt
Fresh dill for garnish
Capers to garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Peel the five red onions and cut into thin rings. Bring 200 ml vinegar, 200 ml water, 2 tbsp sugar and 2 tsp salt to the boil in a small pan until the sugar and salt have completely dissolved. Place the onion rings in a jar or bowl and pour the hot vinegar mixture over them. Leave to infuse for at least 30 minutes (longer is even better, preferably overnight in the fridge)
Finely puree 1-2 cooked beet and set aside. In a bowl, mix 200 g flour, 1 tsp baking powder and a pinch of salt. In a separate bowl, whisk together 2 eggs and 200 ml milk, then stir in the beet puree until evenly colored. Fold the flour mixture into the liquid ingredients and stir to form a smooth batter. If the batter is too thick, you can add a little more milk. Heat a frying pan to medium heat and add a little butter or oil. Pour a tablespoon of batter into the pan at a time and fry small, round blinis. Bake for about 1-2 minutes on each side until lightly golden brown and cooked through
Place the 200 g crème fraîche in a bowl and stir in the freshly grated horseradish. Season to taste with a pinch of salt. You can adjust the amount of horseradish depending on the desired spiciness. Chill the cream until ready to serve. Arrange the warm beetroot blinis on plates. Place a dollop of the crème fraîche and horseradish cream on each blinis. Garnish with a slice of smoked king salmon on the cream. Spread some of the pickled red onions on the salmon. Garnish with fresh dill and capers to add freshness and flavor to the dish.