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Ingredients
Beetroot and salmon topping
- 1000 g water
- 100 g raw beetroot, peeled and cut into small cubes (5 mm)
- 350 g fresh boneless, skinless salmon fillets
- 1 lemon, juice and zest only, no white pith
- 100 g watercress
- 1 tbsp Greek yoghurt
- 1 tbsp cream cheese
- 3 sprigs fresh dill, leaves only, plus extra for garnishing
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
Blinis
- 2 tsp unsalted butter
- 150 g buckwheat flour
- 50 g wholemeal self-raising flour
- 1 tsp baking powder
- 225 g full cream milk
- 1 egg
- ½ tsp sea salt, plus extra to season
- olive oil spray, for frying
- sprig fresh dill, leaves only, plus extra for garnishing
- fresh ground black pepper, to season
- Nutrition
- per 1 portion
- Calories
- 358.6 kJ / 85.4 kcal
- Protein
- 5.3 g
- Carbohydrates
- 5.9 g
- Fat
- 4.3 g
- Saturated fat
- 1.4 g
- Fiber
- 1.1 g
- Sodium
- 136.1 mg
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