16 servings
With beetroot and feta pâté, smoked salmon ribbons and caviart.
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Ingredients (16)
FOR THE BLINIS:
1/3 cup | flour — all-purpose cake |
1/4 cup | buckwheat flour |
1 tsp | Baking powder |
1 | salt |
2/3 cup | Buttermilk |
1 | eggs |
25 g | butter — melted, cooled |
FOR THE BEETROOT AND FETA PATE:
100 g | beetroot — cooked |
40 g | feta cheese |
80 g | cream cheese — full cream |
1 tsp | pomegranate — syrup |
lemon juice | |
salt and freshly ground black pepper — to taste |
FOR FINISHING:
80 g | smoked salmon — trimmings |
fresh dill | |
caviar |
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