Giant smoked salmon & beetroot blini
- Preparation and cooking time
- plus cooling
- More effort
- Makes 3 giant blinis, each cuts into 8 slices
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.