Shopping list
3 - 4 blini's
200g smoked salmon
100g bimi
½ bunch of radish
45ml rice vinegar
100g cream cheese
45g yogurt
1 tablespoon lemon juice
sea salt and freshly ground pepper
lemon wedges
As promised yesterday, today a tasty and healthy recipe for our leftover (cold) blinis. We top them with a light cheese cream, smoked salmon, sweet and sour radish and bimi. A really nice Sunday lunch!
How to make the savory blini's
Remove the bimi leaves from the stems and wash the veg.
Place the bimi in a pan with water, bring to the boil.
Blanche the bimi in four minutes al dente.
Pour the vegetables in a colander and let drain.
Clean the radishes and cut them into thin slices.
Stir in the rice vinegar.
Cover and put it in the fridge.
Lighten the cream cheese by mixing it with the yogurt, lemon juice, freshly ground pepper and sea salt
Mix the cream cheese with the yogurt.
Add the lemon juice and crushed garlic.
Season with salt and pepper.
Stir it briefly together
Take the Blini's and spread with the cheese cream mixture.
Top the blini's with the salmon, radish and bimi and enjoy!