Shrimp and beet blinis

 Cooking 5 minutes
 Preparation 35 minutes
 30 servings


1/2 package (198g) of Florette cubed red beets
15 ml (1 tbsp) of fresh lemon juice
1 package of cream cheese (250 g), softened
Salt and pepper to taste
1 227 g package of frozen northern shrimp, thawed
30 sprigs of fresh dill
Lemon zest to taste (optional)

For the blinis:
125 ml (1/2 cup) of all-purpose flour
2.5 ml (1/2 tsp) of baking powder
2.5 ml (1/2 tsp) of sugar
1.25 ml (1/4 tsp) of baking soda
1.25 ml (1/4 teaspoon) of salt
1 egg
125 ml (1/2 cup) of 2% milk
15 ml (1 tbsp) of melted butter
Pepper to taste
30 ml (2 tbsp.) olive oil


  1. In a bowl, mix the flour with the baking powder, sugar, baking soda and salt. Set aside.
  2. In another bowl, whisk the egg with the milk and butter. Pepper.
  3. Incorporate the dry ingredients into the wet ingredients and stir using a wooden spoon until you obtain a homogeneous mixture.
  4. In a frying pan, heat a third of the oil over low-medium heat. Pour about 15 ml (1 tbsp.) of batter per blini and cook for 1 minute, until bubbles form on the surface. Flip the blinis and continue cooking for 20 to 30 seconds. Place the blinis on a plate and let cool. Repeat twice with the remaining oil and dough to obtain 30 blinis.
  5. Place beets, lemon juice and cream cheese in food processor. Salt and pepper. Mix until smooth.
  6. Fill a pastry bag fitted with a small plain nozzle with beet mixture. Refrigerate for 15 to 30 minutes.
  7. Spread the beet mixture over the blinis, then garnish with shrimp. Decorate with sprigs of dill and, if desired, lemon zest.

Recipe developed in partnership with Pratico-Pratiques:

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