- 200g tub crème fraîche
- 2 tbsp horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- zest 1 lemon, juice of ½, plus wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 140g cooked beetroot (not in vinegar), drained and finely diced
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 tsp rapeseed oil, plus a drizzle
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 200g pack smoked salmon
- 1 tbsp small capers, drained and rinsed
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
For the blinis
- 100g buckwheat flour
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
- 100g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 225ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 large eggs, separated
- 25g butter, melted, plus extra for cooking
Butter is a dairy product made from separating whole milk or cream into fat and…
- drizzle of oil, for cooking
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.
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.
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.
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.