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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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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. |