Kevin's Bucks Fizz Smoked Salmon Blinis with Chimichurri Dressing
Give your festive salmon starter a South American twist!
Kevin's Top Tip: You can now buy SuperValu ready-to-use blinis - super convenient when you have guests over.
4 people
5 minutes
25 minutes
Ingredients
- 1 tsp Baking Powder
- 3 tbsp Butter melted
- 120 ml Buttermilk more if the batter is too thick
- 1 - Egg separated
- 3 tbsp Fresh Coriander chopped
- 3 tbsp Fresh Parsley Leaves chopped
- 1 clove Garlic
- 1 - Lime juice and zest
- 2 tbsp Olive Oil
- 100 g Plain Flour
- 0.5 - Red Chilli finely chopped
- 1 pinch Salt and Pepper
- 1 - Shallot chopped
- 200 g SuperValu Signature Tastes Bucks Fizz Smoked Salmon
Method
- In a bowl, combine the flour, baking powder and a pinch of salt.
- Create a well in the centre of the bowl, add the egg yolk and stir in the buttermilk until smooth. Mix in the melted butter.
- Cover with cling film and rest for one hour or overnight, in the fridge.
- Next, prepare the chimichurri dressing: In a second bowl, add the parsley, coriander, shallot, garlic, and chilli. Season with salt, pepper, olive oil, lime juice and zest and toss to combine. It should remain of a coarse texture. Keep aside covered until needed.
- Prepare the cream cheese mixture; in a third bowl, combine the cream cheese, the rest of the lime zest and salt and pepper. Stir to soften the mixture and keep aside.
- Now, just before serving the starter, finish and cook the blinis.
- In a bowl, beat the egg white until light and fluffy.
- Fold the egg white into the batter to lighten the mixture. Check the consistency of the batter - it should be thick but pourable!
- Heat the oil in a large non-stick frying pan, over low heat. Drizzle a little oil and using a soup spoon, pour a few 3-4 cm diameter blinis into the pan.
- Cook for around 1-2 minutes until small bubbles appear on the surface of each pancake, then turn and cook for another 30-45 seconds, until fully cooked in the centre.
- Remove from the pan onto a serving dish.
- Spread on some cream cheese mixture, then top each one with some small smoked salmon slices and sprinkle with chimichurri dressing.
- Serve and enjoy freshly made!
