Fed up with toasts? Here are some small original blinis. Blinis with cuttlefish ink, Labeyrie smoked salmon heart, horseradish mousse and lumpfish eggs.
To save time, you can buy horseradish mousse. I admit that I make it less strong than in a supermarket. A story of taste!
I open the ball of recipes for the end of the year with this simple and fast recipe for the holidays!
Cuttlefish ink blinis with smoked salmon Labeyrie, horseradish mousse and lumpfish eggs
- 1 unsweetened Greek yogurt
- 1 yaourt pot of flour
- 1/2 sachet baking powder
- 1 egg
- 8 gr cuttlefish ink
- 2 tbps liquid cream
- 1 pinch salr
- 1 dash oil
- 300 gr salmon fillet Labeyrie
- 30 gr horseradish
- 2.5 dl whole cream very cold
- 1 small pot lump eggs
- Mix all the ingredients in a bowl. Cover and let stand an hour.
- Grate the horseradish very finely in the whole cream. Mix and let stand in the fridge for a good hour.
- Heat a pan with a drizzle of oil.
- Using a tablespoon, take a little dough. Then put it on the hot pan to form a small circle (as you say my blinis are never round). As soon as a small bubble (hole) is formed (after 30s - 1 min of cooking) return and cook on the other side. Repeat until there is no more dough.
- Cut the salmon heart into cubes. Put aside.
- Pass the horseradish cream mix to the Chinese, put it in your chilled siphon with a cartridge, shake and test.
- On each blini add a good spoonful of salmon dice. A little horseradish chantilly and some lumpfish eggs.
If you just wish to enjoy salmon without cooking anything, you can just taste that one from Labeyrie. Delicious!