Beetroot salmon blinis

Name: Beetroot salmon blinis
Ingredients: 4 tablespoons pickled beetroot/beet juice; 2 teaspoons gin; 100 g/ 3½ oz. smoked salmon; 30 blinis; 100 ml/scant½ cup creme fraiche/sour cream; freshly squeezed juice of 1 lemon; 50 g/2 oz. lumpfish caviar

Create delicious canapes for the festive season using this beetroot salmon blinis recipe by Milli Taylor from her book, Party-Perfect Bites...

Image credit: Helen Cathcart

"I love the vibrant fuchsia of the salmon next to the pop of black caviar on these blinis. Curing a side of fresh salmon in beetroot and gin is a tasty way to cater for a large number. However, here I show you a quick cheat, using smoked salmon and pickled beetroot juice."

This recipe is from Party-Perfect Bites by Milli Taylor, Ryland, Peters & Small. Get the party started with this mouthwatering collection of more than 100 delicious recipes for canapés and other bite-size morsels that will add style and taste to any social gathering, large or small. If you love this recipe you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P!

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Servings

Ingredients

4 tablespoons pickled beetroot/beet juice
2 teaspoons gin
100 g/ 3½ oz. smoked salmon
30 blinis
100 ml/scant½ cup creme fraiche/sour cream
freshly squeezed juice of 1 lemon
50 g/2 oz. lumpfish caviar

Instructions

Pour the pickled beetroot/beet juice into a small container or shallow bowl. Add the gin and the salmon and leave for 5 minutes (alternatively, use store-bought beetroot/beet-cured salmon).

Slice the salmon into 30 pieces. Top each blini with ½ teaspoon of creme fraiche/sour cream, a piece of salmon, a squeeze of lemon and a little caviar. Serve.