Mini beetroot and horseradish blinis
- November 2018
- Makes about 75
- Hands-on time 30 min, frying time 20 min, plus resting and cooling
Feed a crowd with these pretty ‘n’ pink beetroot blinis. Top with fiery horseradish and anything else you fancy. Smoked salmon, soft-boiled quail’s eggs or extra cooked beetroot make great options.
- 1.1g (0.1g saturated)
- 2.1g (0.1g sugars)
- 1 large free-range egg
- 75g buckwheat flour
- 75g strong plain flour
- 1 tsp easy-blend yeast
- ½ tsp caster sugar
- ½ tsp fine sea salt
- 125ml milk
- 2 tbsp full fat natural yogurt
- 75g butter
- 200g ready-to-eat cooked beetroot (not in vinegar)
- 3 tbsp hot horseradish sauce
Toppings to serve
- Soured cream, crème fraîche or flavoured cream cheese (mix with herbs, beetroot, horseradish, black pepper, lemon) or goat’s cheese
- Fresh herbs (such as chives, dill, basil or chervil)
- Watercress sprigs or cress
- Smoked seafood (such as smoked salmon, hot-smoked salmon, hot or cold smoked trout), white crabmeat, cooked peeled prawns, salmon roe or caviar
- Cooked quail’s eggs, halved
- Finely diced cooked beetroot and cucumber matchsticks
- Separate the egg into 2 bowls. Sift the flours, yeast, sugar and salt into
a large mixing bowl. Gently warm the milk, yogurt, 30g of the butter and 75ml water together in a small pan until the butter has just melted.
- Make a well in the centre of the dry ingredients, then add the warm milky mixture and the egg yolk. Gradually whisk together using a balloon whisk to make a smooth batter. Cover with cling film and leave in a warm place for 1 hour or until the batter is frothy and has doubled in size.
- Put the cooked beetroot and horseradish sauce in a mini food processor and blend to a smooth purée. Stir the beetroot purée into the batter. Whisk the egg white to soft peaks, then gently fold into the batter.
- Melt the remaining butter. Brush a little over the base of a large non-stick frying pan and heat over a medium heat. As soon as the butter starts to bubble, drop dessertspoons of batter into the pan, spaced well apart. Cook for 1 minute until bubbles start to appear on the surface of the pancakes and they’re lightly golden underneath. Flip the pancakes over and cook for a further 30 seconds. Lift onto a cooling rack and leave to cool (see Make Ahead).
- To serve, warm gently for a few minutes in the oven at 150°C/130°C fan/gas 2. Top with your choice of toppings and serve.
Once all the blinis have cooled, pack in a lidded freezerproof box, layered between pieces of non-stick baking paper. Cover with a tight-fitting lid, then freeze for up to 1 month. Thaw the blinis overnight on a tray, then finish the recipe from step 5.
Dry pale rosé or a decent pinot gris/grigio are the best wines here – or make it a cold shot of plain vodka.
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