- 50g buckwheat flour
- 120g light spelt flour
- 7g fast action dried yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 125ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g natural yogurt
- 2 medium eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 20g clarified butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- soured cream, smoked trout, dill and salmon roe (optional), to serve
Sift the buckwheat and spelt flours into a bowl with 1 tsp salt and scatter over the yeast. Heat the milk and yogurt very gently until tepid, then whisk in the egg yolks. Whisk this mixture into the flour mix and leave for 1 hr to ferment.
Whisk the egg whites to stiff peaks. Stir the beetroot and horseradish purée through the batter, then lightly fold in the egg whites. Leave for a further hour.
Heat the clarified butter in a non-stick frying pan, then add in dessertspoonfuls of blini mix. Fry for about 40 secs, or until they naturally come away from the pan when you shake it. They should puff up, and you’ll need to be careful when turning over as the middle might try and escape a bit – use a palette knife for this. Turn over and fry for another 20-30 secs, then transfer to kitchen paper. Continue with the rest of the mix. Leave to cool, then freeze the blinis for up to one month.
When your blinis are done, top with the soured cream, smoked trout, dill and salmon roe, if using, then serve.