Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter
Prep:20 mins
Serves 6
1 tbsp wholegrain mustard1 tbsp red wine vinegar3 tbsp olive oil100g mixed garden leaves200g pack smoked salmon3 cooked beetroot, finely diced
STEP 1For 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.STEP 2Make 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.
