Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter

Name: Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 25
Cuisine: Global
Ingredients: 1 envelope active dry yeast (1/3 ounce / 7 g); 1 small cooked beet, peeled; 1 Tbsp freshly ground black pepper; 25 grams tablespoons butter, melted, plus extra for the pan; 2 eggs; 125 grams cup all-purpose flour; 118 milliliters (200 g) honey; 100 grams 1/2 cup mascarpone; 125 milliliters 1/2 cup milk; 3 Tbsps pomegranate seeds; 400 grams 14 to 18 ounces smoked salmon fillet with skin; 1 pinch Pinch of salt; 2 Tbsps soy sauce; 6 star anise; 1 teaspoon sugar; 2 Tbsps white wine vinegar

You can never have too many morn meal recipes, so give Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter a try. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 102 calories, 5g of protein, and 4g of fat. This recipe serves 25. If you have eggs, wine vinegar, pomegranate seeds, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 24 hours.

Instructions

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.

Ingredients you will need

Star Anise

Pepper

Salmon

Honey

Water

Salt

Equipment you will use

Sauce Pan

Let cool, then stir in the soy sauce and vinegar.

Ingredients you will need

Soy Sauce

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.

Ingredients you will need

Marinade

Salmon

Fish

Equipment you will use

Bowl

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.

Ingredients you will need

All Purpose Flour

Sugar

Water

Yeast

Beet

Equipment you will use

Food Processor

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.

Ingredients you will need

Yeast

Beet

Milk

Equipment you will use

Food Processor

Add the salt, eggs, and melted butter. Set aside for at least 1 hour in a warm place to rise.

Ingredients you will need

Butter

Egg

Salt

Whisk the pink liquid from the beets into the mascarpone and refrigerate until ready to use.

Ingredients you will need

Mascarpone

Beet

Equipment you will use

Whisk

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.

Ingredients you will need

Marinade

Salmon

Equipment you will use

Knife

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan