Escargot Pearls with Beetroot and Apple Salad

Aylesbury Escargots

Aylesbury Escargots

Standard Supplier 18th March 2014

Escargot Pearls with Beetroot and Apple Salad

Escargot Pearls with Beetroot and Apple Salad
by Aylesbury Escargots


  • Blini
  • 150g milk,
8g fresh yeast,

  • 75g Buckwheat flour,
50g plain flour,

  • 1 egg yolk,

  • 150g egg white.
  • Salad
  • 1 small baked beetroot finely diced,

  • 1 small granny smith apple finely diced,

  • 25g of escargot pearls,
1tsp of thyme leaves,
1 tblsp vinaigrette,

  • sea salt to taste.


Whisk the blini ingredients together and leave, covered, overnight in the fridge. 
When ready to serve, spoon small dots of batter into a medium hot frying pan with a small amount of oil and cook till golden on both sides.
Mix the salad ingredients together and spoon a generous helping of pearls onto a blini. Enjoy with some good Bubbles.

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