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
- 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
- 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.
- 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.
- 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.
- 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.