Serves 6: 200 g USA wild rice mixture (wild rice & long grain white) - cooked 200 g very fresh salmon, finely chopped 1 bunch of spring onions, chopped 1 red pepper, diced 2 sheets dried seaweed (Nori) 150 g flour 20 g fresh yeast Salt, pepper 3 tbsp Olive oil 1 tsp sugar 1 tsp wasabi paste pickled ginger slices
Preparation: 1. Measure 200 ml warm water and add sugar and yeast. Stir. Add yeast mixture to flour while stirring. Add the cooked wild rice into the mixture. Stir and let rest for 20 minutes in a warm place. 2. Mix salmon with salt, pepper, 1 teaspoon olive oil, 2 tablespoons spring onions and red pepper. Put into the fridge. 3. Heat the rest of the olive oil in a pan and put the dough, in tablespoon size portions, into the hot pan. Bake each side for approximately one minute until blinis are golden brown. 4. Cut the seaweed sheets into squares. Serve blinis with salmon tatar, nori sheets, wasabi paste and pickled ginger slices. Time: approx. 1 hour Nutrient value per serving: 320 kcal 1347 kJ 14 g proteins 9 g fat 44 g carbohydrates Recipe from The USA Rice Federation