eastern-european

Buckwheat Blini with Smoked Mackerel and Beet Horseradish Cream

Name: Buckwheat Blini with Smoked Mackerel and Beet Horseradish Cream
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 43 g buckwheat flour; 39 g egg; 93 g whole milk; 8 g sunflower oil; 70 g smoked mackerel fillet; 124 g beet; 62 g Greek yogurt (plain); 9 g prepared horseradish; 8 g lemon juice; 2 g salt; 0.78 g black pepper

This roasted dish pairs buckwheat flour with smoked mackerel fillet, beet and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

55 g Carbohydrates

34 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

43g buckwheat flour 147 kcal
39g egg 56 kcal
93g whole milk 57 kcal
8g sunflower oil 71 kcal
70g smoked mackerel fillet 214 kcal
124g beet 55 kcal
62g Greek yogurt (plain) 45 kcal
9g prepared horseradish 4 kcal
8g lemon juice 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

beet
Roast the beet: heat oven to 400 F. Wrap beet in foil and roast until tender, 50 to 70 minutes. Cool, peel, and grate.
buckwheat floureggwhole milksaltblack pepper
Make the batter: in a bowl whisk buckwheat flour, egg, milk, salt, and black pepper until smooth. Let rest 10 minutes.
sunflower oil
Cook blini: heat 1/2 tbsp sunflower oil in a nonstick skillet over medium heat. Pour in half the batter to make 2 small pancakes; cook 2 to 3 minutes per side. Repeat with remaining 1/2 tbsp oil and batter.
beetGreek yogurt (plain)prepared horseradishsalt
Make the cream: mix Greek yogurt with horseradish and half the grated beet; season with a pinch of salt.
smoked mackerel filletbeetprepared horseradishlemon juice
Assemble: top blini with flaked smoked mackerel, a spoon of beet-horseradish cream, and remaining grated beet. Add lemon juice over the fish just before serving.