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🍽️ Three Ways Blini

612 kcal · 30 min · 4 servings

Ingredients

• Beetroot, pre-cooked 100 g
• Dill, fresh 20 g
• Organic Lemon 1 pc.
• Cucumber 1 pc.
• Avocado 0.5 pc.
• Smoked salmon 50 g
• Salt pinch
• Pepper, black ground pinch
• Arugula 100 g
• Olive oil 50 ml
• Buffalo mozzarella 100 g
• Mini blinis 300 g
• Whipping cream 250 ml
• Butter 1 tbsp
• Cream horseradish 4 tbsp
• Black Forest ham 100 g

Instructions

1. 1. Let the beetroot drain well.
2. 2. Slice the beetroot into thin rounds.
3. 3. Wash the dill thoroughly.
4. 4. Dry the dill.
5. 5. Pluck the dill leaves from the stems.
6. 6. Finely chop the dill.
7. 7. Wash the lemon.
8. 8. Grate about 1 teaspoon of lemon zest.
9. 9. Squeeze the juice from the lemon.
10. 10. Clean the cucumber under running water.
11. 11. Slice the cucumber lengthwise into thin slices.
12. 12. Stack the cucumber slices on top of each other.
13. 13. Cut the stacked slices into thin strips.
14. 14. Halve the avocado.
15. 15. Remove the pit of the avocado.
16. 16. Scoop the avocado flesh out of the skin with a spoon.
17. 17. Cut the avocado flesh into small cubes.
18. 18. Cut the salmon into small cubes.
19. 19. Place the avocado in a tall container.
20. 20. Add 2 tablespoons of lemon juice to the avocado.
21. 21. Season the mixture with salt and pepper.
22. 22. Puree the avocado into a smooth cream.
23. 23. Adjust the seasoning of the avocado cream with salt and pepper.
24. 24. Clean the container.
25. 25. Wash the arugula.
26. 26. Spin-dry the arugula.
27. 27. Place the arugula in a tall container.
28. 28. Add oil to the arugula.
29. 29. Season the mixture with salt and pepper.
30. 30. Process the ingredients into a herb oil.
31. 31. Place the mozzarella in a sieve.
32. 32. Break up the mozzarella with your hands.
33. 33. Preheat a frying pan over medium heat.
34. 34. Warm the blini without fat.
35. 35. Warm the blini for 2 minutes on each side.
36. 36. Spread the avocado cream onto the blini.
37. 37. Distribute the salmon cubes on the blini.
38. 38. Garnish the blini with cucumber strips.
39. 39. Garnish the blini with dill.
40. 40. Place 2 slices of beetroot on the blini.
41. 41. Add the mozzarella to the blini.
42. 42. Season the blini with arugula oil.
43. 43. Distribute the cream horseradish cream teaspoon by teaspoon onto the blinis.
44. 44. Decorate the blini with ham.
45. 45. Arrange the three different blinis on a large plate.
46. 46. Serve the blinis.

Nutrition per serving

• kcal: 612
• Protein: 26 g · Fett/Fat: 43 g · Carbs: 36 g