HOT-SMOKED SALMON BLINIS WITH PINK MAYONNAISE
Portions : 16 bites
Preparation and cooking time : about 15 minutes
Ingredients
- 1 egg
- 15 ml (1 tablespoon) Dijon mustard
- 15 ml (1 tablespoon) lemon
- 250 ml (1 cup) canola oil
- 15 ml (1 tbsp) beet purée
- 16 pieces hot-smoked salmon
- 16 sprigs dill
- salt and pepper to taste
- 16 homemade blinis
Preparation
- Separate the egg white from the yolk.
- In a bowl, take egg yolk, add mustard, vinegar or lemon, pepper and salt.
- Using a whisk or hand mixer, blend until smooth. Slowly add a very small amount of canola oil, whisking constantly.
- When the mayonnaise begins to set, pour in the remaining canola oil in a thin stream, whisking constantly for about 2 minutes, or until the mixture has thickened and paled. The mayonnaise becomes firmer and firmer. As soon as it holds together with a spoon, it's ready.
- Add the beet purée to the mayonnaise and mix well.
Assembly
Place a small amount of beet mayonnaise on each blini, add a piece of hot-smoked salmon on top and finish with a sprig of dill.
