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Biltong, Plum & Mint Salsa Blinis

Masego Mbonyana, Plums

  • Serves 4 – 6
  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes

Ingredients

Blini

  • 1 cup flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup milk
  • 1 tablespoon sugar
  • 1 egg
  • 1 tablespoon melted butter
  • Extra butter for cooking

Topping:

  • ½ cup sour scream
  • ½ lemon, juiced
  • Pinch of salt
  • 80g sliced biltong

Plum & mint salsa:

  • 4 plums, finely diced
  • ¼ cup red onion, finely diced
  • 10g mint, finely chopped
  • 5g Italian parsley, finely chopped
  • 30ml honey
  • 1 tablespoon balsamic vinegar
  • ¼ cup olive oil
  • 1 lime, zest & juice
  • ½ teaspoon salt & pepper

 

Method

Blini

  1. In a bowl sift flour, salt and baking powder, set aside.
  2. In a separate mixing bowl add milk, sugar, egg and butter.
  3. Mix the wet and dry ingredients together.
  4. Grease pan lightly with butter. Scoop a tablespoon each of batter per blini and cook over medium heat until golden on each side.

Topping

  1. In a bowl, add sour cream, lemon juice and salt. Mix together and set aside.

Plum & mint salsa

  1. In a bowl add plums, red onion, mint, parsley, honey, balsamic vinegar, olive oil, lime zest and juice, salt and pepper. Combine well and set aside.

Assembling method:
On a platter dish, lay blinis, top with sour cream mix, plum & mint salsa, biltong (roughly torn), and garnish with micro greens (optional)