- 1 cooked beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 170g pot Greek yogurt
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 140g self-raising flour
- cream cheese, to serve
- smoked salmon trimmings, to serve
- sprigs of dill, to serve
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.