Blinis with yoghurt, cucumber, radish, pomegranate and smoked salmon
An amazing appetizer? Small pancakes with a refreshing topping!
For 20 blinis
- 125 g Mix for blini (¼ pack)
- 220 ml milk (room temperature)
For the topping
- 1 bunch radishes
- ½ pomegranate
- ½ cucumber
- 250 g Greek yoghurt
- 1 tablespoon olive oil
- 100 g smoked salmon
- Salt and pepper
Make the blinis
Combine the Mix and milk until you have a smooth batter.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes. Place an oiled anti-stick pan over medium heat. Fry the blinis for 2 minutes, making them as large or small as you like, until they are golden brown on both sides.
Make the topping
Wash the radishes and cut them into quarters or eighths. Remove the seeds from the pomegranate. Peel the cucumber. Remove the seeds from the cucumber and dice the meat. Place the diced cucumber into a sieve and allow the excess juice to drain away.
Place the radishes, pomegranate and cucumber into a bowl and mix with the Greek yoghurt and the olive oil. Season with salt and pepper.
Finely chop some chives and add them to the mixture. Mix well.
Place a spoonful of the yoghurt mixture on a blini and garnish with some chives and smoked salmon.16