Horseradish blinis with buttered beetroot and smoked mackerel
- November 2014
- Serves 8 (makes about 32)
- Hands-on time 40 min, plus 45 min resting
These fish blinis are great to serve at a party or as a dinner party starter.
- 24.6g (11.5g saturated)
- 19.1g (3.3g sugars)
Per serving (4 blinis)
- 50g buckwheat flour (also sold as farine de blé noir)
- 115g strong white bread flour
- 1 tsp fine salt
- 5g fast-action dried yeast
- 160ml crème fraîche
- 160ml whole milk
- 2 medium free-range eggs, separated
- 1½ tbsp grated horseradish
- Small pinch caster sugar
- Vegetable oil for greasing
- 2-3 peppered smoked mackerel fillets, flaked, for topping
- 1 lemon to squeeze
- Crème fraîche to serve
- Small bunch fresh chives, snipped finely, to scatter
For the buttered beetroot
- 50g unsalted butter
- 2 large raw beetroot (about 150g), peeled and coarsely grated
- To make the blinis, put the flours with the salt in a bowl. Stir in the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a pan until lukewarm. Add the egg yolks to the warm mixture, stir together, then pour into the well. Whisk with a balloon whisk until the batter is smooth. Cover with cling film and leave somewhere warm for 45 minutes until thick and frothy.
- In a clean, dry bowl, whisk the egg whites with an electric hand mixer to medium peaks, then fold them into the batter, together with the horseradish and caster sugar.
- Heat a large, heavy-based frying pan over a medium-high heat and lightly grease with vegetable oil. Drop 1⁄2 tablespoons of the batter, spaced apart, into the pan and cook for a minute or so until golden brown underneath. Flip, cook for a further minute until golden, then cool on a rack. Repeat in batches until all the batter is used.
- Just before you’re ready to serve, make the beetroot. Melt the butter in a saucepan and, when starting to sizzle, add the beetroot, season well and toss in the butter to coat. Cook for just a minute until hot but still crunchy, then remove from the heat. Top the blinis with a spoonful of beetroot and some smoked mackerel, then squeeze over a little lemon juice. Add a dollop of crème fraîche, scatter chives over and serve immediately.
Wear rubber gloves when peeling beetroot so your hands don’t get stained.
If you want to get ahead, you can use ready made blinis.
Freeze the cooled blinis for up to 3 months, between layers of baking paper. Defrost, warm in a medium oven for 5 minutes, then top and serve.
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