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To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour.
Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container.
Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.
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