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Homemade blinis

with mackerel dip

Homemade blinis with mackerel dip Cook Expert

Preparation : 10 min Resting : 1 hr
Cooking : 15 min Equipment :
Difficulty :
Rating :
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Serves 4/6 :
250 g plain yoghurt
2 eggs
250 g plain flour
1 tsp baking powder
2 pinches salt
1 shallot, halved
200 g tinned mackerel fillets
pinch chilli pepper or smoked paprika
10 sprigs* chives, chopped
180 g full fat cream cheese such as Philadelphia®
zest 1 lemon (optional)
5 peppercorn blend
1Put the blini ingredients into the metal bowl and run the PASTRY/CAKE programme. If necessary, push the mixture down.
2Put the blini batter in a bowl and refrigerate for 1 hour. Prepare the dip.
3Cook the blinis in a blini or small non-stick pan: when holes appear on the surface of the dough, turn and cook the other side of the blini.
mackerel dip
1Fit the food processing bowl; install the mini bowl and mini blade. Peel, and halve
the shallot; chop in the mini bowl with the FOOD PROCESSOR programme,
20 seconds.
2Drain the mackerel; place it in the mini bowl and add the remaining dip ingredients.
Pulse for about 10 seconds to obtain a smoky-flavoured, spreadable paste.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Vary the recipe using fish such as tinned sardines, tuna or smoked salmon, instead of the mackerel.


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