Serves 25
1440 min
Beet Blinis with Star Anise–Marinated Salmon
Recipe GLPR1c82f9418f042c
Delicate, tender beet-infused pancakes topped with silky mascarpone and tender smoked salmon that has been marinated in a fragrant star anise and honey syrup, finished with bright pomegranate seeds. A Nordic-inspired celebration of winter flavors—elegant enough for entertaining, yet easy to prepare.
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Ingredients
1 envelope (7 g) active dry yeast
1 teaspoon sugar
1 small cooked beet, peeled
1 cup (125 g) all-purpose flour
½ cup (125 ml) milk
pinch salt
2 eggs
2 tablespoons (25 g) butter, melted, plus extra for the pan
1 tablespoon freshly ground black pepper
2 tablespoons salt
½ cup plus 1 tablespoon (200 g) honey
6 star anise
2 tablespoons soy sauce
2 tablespoons white wine vinegar
14½ ounces (400 to 500 g) smoked salmon fillet with skin
½ cup (100 g) mascarpone
3 tablespoons pomegranate seeds
Directions
Prepare the salmon marinade one day ahead: In a small saucepan, combine the honey, star anise, soy sauce, white wine vinegar, salt, and black pepper. Gently warm over low heat, stirring occasionally, until the honey dissolves and the mixture is fragrant, about 5 minutes. Remove from heat and let cool completely to room temperature.
Place the smoked salmon fillet (skin-side down) in a shallow dish. Pour the cooled marinade over the salmon, ensuring it is evenly coated. Cover with plastic wrap and refrigerate for at least 24 hours, allowing the flavors to infuse.
When ready to make the blinis, activate the yeast: In a small bowl, combine the yeast with the sugar and 2 tablespoons of warm water. Let sit for 5 minutes until foamy, indicating the yeast is alive.
Puree the cooked beet into a smooth paste using a food processor or by pressing through a fine sieve.
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the activated yeast mixture, milk, eggs, melted butter, and beet puree.
Whisk all ingredients together until a smooth batter forms. Cover the bowl and let the batter rise at room temperature for approximately 30 minutes, until it becomes slightly puffy and bubbles form on the surface.
Heat a non-stick skillet or griddle over medium heat and lightly butter it. When hot, drop the batter in small spoonfuls (about 2 tablespoons each) to create coin-sized pancakes. Cook for 1 to 2 minutes per side until light golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter.
Remove the marinated salmon from the refrigerator. Drain off excess marinade and gently slice the salmon into bite-sized pieces or strips.
To serve, place a small dollop of mascarpone on each warm blini, top with a piece of the marinated salmon, and garnish with a few pomegranate seeds. Serve immediately while the blinis are still warm.
