For the blinis
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- ½ tsp golden caster sugar
- 25g butter, plus extra for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g strong white flour
- 75g buckwheat flour
- 1 tsp fast-action dried yeast
- 2 large eggs, separated
For the beetroot & quail's egg topping
- 8 quail’s eggs
- 140g cooked beetroot (about 2, not in vinegar), drained
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 3 tbsp cream cheese
- ½ pack cress
For the smoked salmon & cucumber topping
- 150g pack hot-smoked salmon
- 3 tbsp cream cheese
- zest and juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- blob horseradish paste (optional)
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- ½ cucumber
- salmon roe or caviar (optional)
Heat the milk in a saucepan until just steaming, then remove from the heat and stir in the sugar and butter, swirling until the butter melts. Tip the flours and yeast into a bowl and season with 1/4 tsp salt. Make a well in the middle and pour in the milk mixture and the egg yolks. Whisk until you have a smooth batter, then cover with cling film and set aside for 1 hr (if you want to make the blinis ahead and freeze them, jump to step 4).
Meanwhile, prepare the toppings. Bring a large pan of water to the boil, add the quail’s eggs and cook for 2 1/2 mins. Drain the eggs and run under cold water, then leave to cool completely. Tip the beetroot and cream cheese into a food processor and season with a pinch of salt and a generous grind of black pepper. Whizz to a purée, then scrape into a bowl and chill until ready to serve.
For the salmon topping, flake the salmon into a bowl, add the cream cheese, lemon zest and juice, and horseradish, if using. Mash everything together with a fork, then chill until ready to serve. Peel the cucumber into long strips using a vegetable peeler, discarding the seedy middle part, and pop into a bowl of cold water.
Check the blini batter – it should be bubbly on the surface. Tip the egg whites into a bowl and whisk until they hold soft peaks. Add to the blini batter and gently fold together, trying to keep as much air in the mixture as possible.
Get a wire rack or two ready to cool the blinis (this will prevent them from going soggy when cooling). Heat a knob of butter and a drizzle of oil in a large pan (if you have two pans, this will speed things up). When the butter is foaming, spoon tablespoons of the batter into the pan, leaving space between each one as they will spread a little. Cook over a medium heat until bubbles pop on the surface and the undersides are golden brown. Flip over and cook for 1-2 mins more, then transfer to the rack to cool. Wipe out the pan and continue cooking the remaining blinis in the same way. Will keep in an airtight container for 1 day, or freeze the cooked blinis on a baking tray covered with cling film, then foil, for up to a month. Defrost at room temperature before topping.
To assemble, top half the blinis with the beetroot purée, peel and halve the eggs and place them on top, then scatter with cress and season with a little black pepper. Top the remaining blinis with the salmon pâté. Dry the cucumber slices well and ruffle each piece back on itself, then squash firmly between your fingers so it lays flat. Place them on top of the salmon, add a tiny blob of caviar and eat as soon as possible, preferably with glasses of fizz!