Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter
If you want to add more pescatarian recipes to your collection, Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter might be a recipe you should try. This hor d'oeuvre has 102 calories, 5g of protein, and 4g of fat per serving. For 58 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 25. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 24 hours. 42 people were glad they tried this recipe. This recipe from Serious Eats requires salt, beet, milk, and salmon fillet. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so awesome. Similar recipes include Citrus Salad with Star Anise Syrup, Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise, and Brousse Cheese from 'Home Made Winter.
Servings: 25
Ingredients:
1 envelope active dry yeast (1/3 ounce / 7 g)
1 small cooked beet, peeled
1 tablespoon freshly ground black pepper
2 tablespoons (25 g) butter, melted, plus extra for the pan
2 eggs
1 cup (125 g) all-purpose flour
1/2 cup plus 1 tablespoon (200 g) honey
1/2 cup (100 g) mascarpone
1/2 cup (125 ml) milk
3 tablespoons pomegranate seeds
14 to 18 ounces (400 to 500 g) smoked salmon fillet with skin
Pinch of salt
2 tablespoons soy sauce
6 star anise
1 teaspoon sugar
2 tablespoons white wine vinegar.jpg)
Equipment:
sauce pan
bowl
food processor
whisk
knife
frying pan
paper towels
Cooking instruction summary:
Procedures 1 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 1/2 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 is well covered. Cover the bowl and let the fish marinate in the fridge for at least 24 hours. 2 The next day, make the blini batter: Combine the yeast and sugar with 3 tablespoons (50 ml) warm water and set aside for a few minutes. Chop the beet and collect 1 to 2 tablespoons of the pink liquid. Set the liquid aside. Purée the beet in a food processor, add the flour, and process to combine. 3 Heat the milk to lukewarm, then pour it into the yeast mixture. Turn on the food processor again and pour the milk mixture through the feed tube into the beet mixture. Add the salt, eggs, and melted butter. Set aside for at least 1 hour in a warm place to rise. 4 Whisk the pink liquid from the beets into the mascarpone and refrigerate until ready to use. 5 Just before serving, rinse the marinade from the salmon. Pat it completely dry and use a long thin knife to slice it diagonally into thin slices. Heat a nonstick sauté pan over medium heat. Melt 1 teaspoon butter in the pan and spoon about 2 tablespoons blini batter into the pan. Fry about 4 blinis at a time. Flip them with two forks when the holes form on top. Let drain on paper towels. Cover with a swirl of salmon, spread with a bit of pink mascarpone, and sprinkle with the pomegranate seeds.
Step by step:
1. 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 1/2 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.
2. Let cool, then stir in the soy sauce and vinegar.
3. Pour the marinade into a bowl and add the salmon. Press so that the salmon is well covered. Cover the bowl and let the fish marinate in the fridge for at least 24 hours.
The next day, make the blini batter
1. Combine the yeast and sugar with 3 tablespoons (50 ml) warm water and set aside for a few minutes. Chop the beet and collect 1 to 2 tablespoons of the pink liquid. Set the liquid aside. Purée the beet in a food processor, add the flour, and process to combine.
2. Heat the milk to lukewarm, then pour it into the yeast mixture. Turn on the food processor again and pour the milk mixture through the feed tube into the beet mixture.
3. Add the salt, eggs, and melted butter. Set aside for at least 1 hour in a warm place to rise.
4. Whisk the pink liquid from the beets into the mascarpone and refrigerate until ready to use.
5. Just before serving, rinse the marinade from the salmon. Pat it completely dry and use a long thin knife to slice it diagonally into thin slices.
6. Heat a nonstick sauté pan over medium heat. Melt 1 teaspoon butter in the pan and spoon about 2 tablespoons blini batter into the pan. Fry about 4 blinis at a time. Flip them with two forks when the holes form on top.
7. Let drain on paper towels. Cover with a swirl of salmon, spread with a bit of pink mascarpone, and sprinkle with the pomegranate seeds.
Nutrition Information:
covered percent of daily need
