Giant smoked salmon & beetroot blini

Giant smoked salmon & beetroot blini

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Cooking time

Prep: 35 mins Cook: 10 mins plus cooling

Skill level

Moderately easy

Servings

Makes 3 giant blinis, each cuts into 8 slices

These super-sized buckwheat pancakes make a great dinner party or festive starter for sharing

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
300
protein
13g
carbs
21g
fat
18g
saturates
10g
fibre
2g
sugar
4g
salt
2.2g

Ingredients

  • 200g tub crème fraîche
  • 2 tbsp horseradish sauce
  • zest 1 lemon, juice of ½, plus wedges to serve
  • 140g cooked beetroot (not in vinegar), drained and finely diced
  • 1 tsp rapeseed oil, plus a drizzle
  • 200g pack smoked salmon
  • 1 tbsp small capers, drained and rinsed
  • handful rocket leaves

For the blinis

  • 100g buckwheat flour
  • 100g self-raising flour
  • 1 tsp baking powder
  • 225ml milk
  • 2 large eggs, separated
  • 25g butter, melted, plus extra for cooking
  • drizzle of oil, for cooking

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Method

  1. First, make up the blini batter. Put the flours, baking powder, ½ tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon.
  2. Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edge of the pan. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by a layer of baking parchment and covered with cling film. The blinis will keep like this for 24 hrs.
  3. Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside until ready to serve.
  4. Place each blini on a board or large plate. Spoon on dollops of crème fraîche, arrange slices of salmon over and scatter beetroot, capers and the remaining lemon zest on top. Finish with a few rocket leaves and a drizzle of oil. Cut and serve with lemon wedges.

Recipe from Good Food magazine, December 2013

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