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Homemade blinis
with mackerel dip
| Preparation : 10 min | Resting : 1 hr |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4/6
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| BLINIS : | |
| 250 | g plain yoghurt |
| 2 | eggs |
| 250 | g plain flour |
| 1 | tsp baking powder |
| 2 | pinches salt |
| MACKEREL DIP: | |
| 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 | |
| blinis | |
| 1 | Put the blini ingredients into the metal bowl and run the PASTRY/CAKE programme. If necessary, push the mixture down. |
| 2 | Put the blini batter in a bowl and refrigerate for 1 hour. Prepare the dip. |
| 3 | Cook 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 | |
| 1 | Fit 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. |
| 2 | Drain 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
© 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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