Garden Leaves With Smoked Salmon & Cheat's Blinis
In this delightful recipe, tender mixed garden leaves are tossed in a tangy mustard and red wine vinegar dressing, perfectly complemented by slices of smoked salmon and diced beetroot. The star of the dish is the light and fluffy blinis, made with a hint of chives for an herby touch. Enjoy a harmonious blend of flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 100g mixed garden leaves
- 200g pack smoked salmon
- 3 cooked beetroot , finely diced
- 100g plain flour
- 1 egg , separated
- 150ml milk
- 25g butter , melted
- bunch chives , snipped
- sunflower oil , for cooking
Instructions
- For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
- Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 240 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.86 milligram of sodium
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