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Potato blinis, smoked salmon rillette, beetroot and coconut coulis

Temps de
préparation 20 minutes
Temps de
cuisson 25 minutes
Niveau de
difficulté Difficulty: +
Dish type Starter
Cuisine type Bistro
Portions 10

Ingrédients

Potato blinis

  • 500 g cold mashed potatoes
  • 3 tbsp flour
  • 3 whole eggs
  • 4 egg whites
  • 3 tbsp fresh cream

Beetroot and coconut coulis

  • 500 g cold mashed potatoes
  • 200 g cooked and peeled beetroot
  • 30 g CAP fruit grand cru coconut purée
  • A little Espelette pepper
  • Salt

Salmon rillette

  • 300 g Sarrade smoked salmon
  • 1/2 L jelly
  • 1/2 L whipped cream
  • 30 g green pepper juice

For garnish

  • a slice of Sarrade salmon
Imprimer la recette

Instructions

Salmon rillette

  • Make the salmon rillette the day before.
  • Blend the smoked salmon in a food processor with the cold jelly but no setting.
  • Stir in the whipped cream and green pepper juice (drain). Chill overnight.

Potato blinis

  • To make the blinis, add the flour, eggs and cream to the purée, then finish with the egg whites.
  • Season with salt and pepper.
  • Cook the blinis in clarified butter on a griddle or in a frying pan.

Beetroot and coconut coulis

  • To make the beetroot and coconut coulis, blend all the ingredients together in the Thermomix.

Presentation

  • Arrange the salmon rillettes in a circle on the blini, finishing with the slice of smoked salmon.
  • Uncover and serve with the beetroot and coconut coulis.