For the Blinis

• 200ml milk
• ½ tsp caster sugar
• 25g butter plus extra for frying
• 175g plain flour
• 1tsp fast-action yeast
• 2 large eggs separated

For the Toppings

• 140g cooked beetroot
• 3tbsp sour cream
• 150g smoked salmon
• 3 tbsp cream cheese

Method

1. 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
2. Meanwhile, prepare the toppings. Bake the Beetroot in the oven for 2-3 hours at 150°C/gas mark 2. Peel the beetroot, dice and set aside. For the salmon dice the smoked salmon and set aside.

TIP: Test the beetroot skin, if it moves then the beetroot is cooked, wait until they are cool before peeling.

1. 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.
2. 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, place onto serving dish.

TIP: The blinis 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.

1. To assemble, top half the blinis with the beetroot and the other half with smoked salmon, spoon on a serving of soured cream onto the beetroot and cream cheese onto the smoke salmon – serve immediately.

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