Buckwheat blinis with beetroot & feta pâté, smoked salmon ribbons & caviar – Dianne Bibby

Dianne Bibbys Buckwheat Blinis with Beetroot & Feta PatéDianne Bibby’s Buckwheat blinis
with beetroot & feta pâté, smoked salmon ribbons & caviar

Step up your game plan this festive season and venture into new territories with these ever so elegant and slightly avant-garde canapés. Luminous pink beetroot pâté, topped with translucently-orange salmon ribbons and salty seaweed caviart. Think Nordic thoughts, mixed with Liberace, all dressed up 80’s neon style. This is a taste sensation you should try before the ball drops on 2015.

Buckwheat blinis with beetroot and feta pâté,  smoked salmon ribbons & caviar

Makes 16

For the blinis
1/3 cup all purpose cake flour
1/4 cup buckwheat flour
1 teaspoon baking powder
a pinch of salt
2/3 cup buttermilk
1 egg
25 g melted butter, cooled

Into a mixing bowl, sift together the flours, baking powder and salt. Make a well in the centre of the dry ingredients and add the buttermilk and egg. With a small balloon whisk, beat together until the batter is smooth and lump-free. Pour in the melted butter and stir through.

Heat a non-stick frying pan and add a drop of vegetable oil to coat the surface. Be careful not to add too much as any excess oil will start to smoke. No further oil is required after the first batch, as the pan will now be seasoned. Add a level tablespoon of batter to the pan. Cook on a medium to high heat and only turn over, once tiny little bubbles form on the surface. Cook through for a further minute and then set aside on kitchen roll while you finish off the remaining batter.

For the beetroot and feta pâté
100g cooked beetroot,
40g feta
80g full fat cream cheese
1 teaspoon pomegranate syrup
1 teaspoon olive oil
a spritz of lemon juice
salt and pepper, to taste

Place all the ingredients in a blender and blitz until smooth, silky and very pink!

For finishing
8og smoked salmon trimmings
dill
caviar

Spoon the beetroot cream into a piping bag fitted with a small, round nozzle. Pipe a generous amount onto each of the cooled blinis. Roll a slither of salmon into a rosette and press lightly onto the beetroot. Top with dill and a few pearls of caviar.

Serve with a well chilled Durbanville Hills MCC Blanc de Blanc

Michael’s wine recommendation – CLICK HERE

Durbanville Hills Blanc de Blancs MCC 2012

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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November 20th, 2015|Categories: Recipes|Tags: , , |