Think decedance, elegance and style for your next night of entertaining at home with this very impressive recipe from Chef Valérie Radou of Maison Ruinart.
Yields about 25 blinis
Preparation time: 15 minutes
Resting time: 20 minutes
Baking time: 2 minutes
- 75g of flour
- 1 egg yolk
- 100g of cooked beet
- 8 cl of milk
- 11g of baking powder
- 30g of melted butter
- 1 egg white
- Grape seed oil
- 1 Chioggia beet
- 1 orange
- Lemon juice
- Sprigs of dill
- 10cl of whipping cream
- 1 teaspoon of horseradish
- 200g of salmon with skin
- 65g of raw grated beet
- 2 tablespoons of coriander seeds
- Zest of 2 oranges
- 25g of fine salt
- 25g of sugar
The Gravlax Salmon
(Prepare 24h-48h beforehand)
- Roast the coriander seeds, then mix with the rest of the ingredients.
- Cover the salmon with this marinade and refrigerate for 24-48 hours.
- Rinse and cut into thin slices.
- Mix the beet with themilk in a blender.
- Pourthe mix into a mixing bowl, add the flour, the egg yolk, the baking powder, the salt and the butter.
- Beat the egg whites until stiff and
slowly incorporate into the mix.
- Let rest for 20 minutes.
- Heat a pan, add a small quantity of oil and pour the batter into petite “crêpe shapes.
- Cook about 1 minute on each side.
The Horseradish Crème
- Beat the whipping cream
- Add the horseradish, a squeeze of lemon juice and a pinch of salt.
- Transfer into a piping bag.
- Skin the oranges and keep the segments.
- Use a mandolin to make shavings of the Chiogga beet, then place them
in a bowl of cold water.
- On each blini, add a dash of whipping cream, a piece of orange and a slice of Gravlax salmon.
- Embellish with a sprig of dill and a curl of Chiogga beet.
CHEF’S TIPS To perfectly cook the blinis, preheat the pan at medium heat. The batter won’t puff up until the heat rises. When bubbles start to form, flip the blini immediately to cook the other side.