1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp olive oil
100g mixed garden leaves
200g pack smoked salmon
3 cooked beetroot, finely diced
For the blinis
100g plain flour
1 egg, separated
25g butter, melted
bunch chives, snipped
sunflower oil, for cooking
Kinvara Organic Smoked Garden leaves & cheat’s blinis
For the blini mix, tip the flour into a bowl, then season.
Make a well in the middle, then add the egg yolk and half the milk.
Whisk until smooth, gradually add the rest of the milk, then the butter and chives.
Whisk the egg whites until starting to stiffen, then fold into the batter.
To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling.
Set aside and keep warm.
Make a dressing in a large bowl with the mustard, vinegar and olive oil.
Add the leaves, then toss.
Serve the salad, salmon and blinis with some beetroot on the side.