Blinis with Smoked Salmon Pâté, Mackerel and a Beetroot and Shallot Pickle

Handmade blinis topped with creamy smoked salmon pâté, charred mackerel fillets, and tangy pickled beetroot and shallots.

Seafood Appetiser Mackerel Pickled Pâté Smoked Salmon

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

41.4g

per serving

165.6 g total

Fat

80.6g

per serving

322.4 g total

Protein

43.2g

per serving

172.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Instant Yeast

One sachet

tsp

Sugar

For the blinis

Caster Sugar

For the pickle

CondimentsSauces

200

White Wine Vinegar

For the pickle

Dairy

250

For the blinis

For frying blinis

For the pâté

For the pâté

For the beetroots

250

Crème Fraîche

To serve

Fruits

piece

Lemon

Juice only

GrainsCereals

200

Plain Flour

For the blinis

NutsSeeds

tsp

Salt

For the blinis

Black Pepper

Freshly ground

0.5

tsp

Black Peppercorns

For the pickle

tbsp

Chives

Chopped fresh

tbsp

Chervil

Alternative to chives

Other

piece

Egg Whites

Free-range

Seafood

175

Smoked Salmon

Roughly chopped

piece

Mackerel Fillets

Filleted, pin boned, skin on

tsp

Caviar

Optional

Vegetables

0.5

bunch

Baby Heritage Beetroots

Cleaned, small stalk left on

piece

Banana Shallots

Thinly sliced

Method

Whisk flour, yeast, milk, salt, and sugar and prove in a warm place for one hour.

Whisk egg whites to stiff peaks and fold them into the proved batter.

Melt butter in a pan and cook tablespoons of batter until golden-brown on both sides.

Blend smoked salmon, double cream, and crème fraiche in a processor until smooth.

Season the pâté with salt, pepper, and lemon juice then chill in the fridge.

Boil beetroots for 15-20 minutes, then peel, halve, and sauté in butter for 3 minutes.

Heat vinegar, sugar, salt, and peppercorns until dissolved then pour over sliced shallots to pickle.

Char the mackerel skin with a blow torch and season with salt and pepper.

Serve blinis topped with pâté alongside mackerel, pickles, herbs, crème fraiche, and optional caviar.