- Starters and bites
Shrimp and beet blinis
Cooking 5 minutes
Preparation 35 minutes
30 servingsIngredients
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
Steps
- In a bowl, mix the flour with the baking powder, sugar, baking soda and salt. Set aside.
- In another bowl, whisk the egg with the milk and butter. Pepper.
- Incorporate the dry ingredients into the wet ingredients and stir using a wooden spoon until you obtain a homogeneous mixture.
- 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.
- Place beets, lemon juice and cream cheese in food processor. Salt and pepper. Mix until smooth.
- Fill a pastry bag fitted with a small plain nozzle with beet mixture. Refrigerate for 15 to 30 minutes.
- 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:
http://www.pratico-pratiques.com/
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