Name: Beet Blinis with Salmon Marinated in Star Anise Syrup
Yield: Serves 4
Ingredients: 1 tbsp freshly ground black pepper; 2 tbsp salt; 1 cup (125 g) all-purpose flour; 14 to 18 oz (400 to 500 g) smoked salmon fillet with skin; 1 tsp sugar; ½ cup plus 1 tbsp (200 g) honey; 1 (¼-oz/7-g) envelope active dry yeast; 2 eggs; ½ cup (100 g) mascarpone; 6 star anise; 2 tbsp soy sauce; 2 tbsp (25 g) butter, melted, plus 1 tsp for the pan; ½ cup (125 ml) milk; 1 small cooked beet, peeled; 2 tbsp white wine vinegar; 3 tbsp pomegranate seeds; pinch of salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

This recipe is for 25 pieces or more. You can freeze both the blinis and salmon when there are leftovers, so make a lot. I find them truly spectacular.

Ingredients

For the Salmon

1 tbsp freshly ground black pepper
2 tbsp salt
½

Fish course
Pescatarian
Winter
Leftovers

Method

First marinate the salmon: This should be done at least 1 day and ideally 2 days in advance.

In a small saucepan over high heat, bring ½ cup (125 ml) water, the pepper, salt, honey, and star anise to a boil. Reduce the heat to low and simmer for about 15 minutes. Let cool, then stir in the soy sauce and vinegar. Pour the marinade into a bowl and add the salmon. Press so that the salmon

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Salmon

Method

Part of