Mini beetroot and horseradish blinis

Name: Mini beetroot and horseradish blinis
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes about 75
Ingredients: 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

Published: 23 Nov 18
Updated: 18 Mar 24

Test kitchen approved

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.

Makes about 75
Hands-on time 30 min, frying time 20 min, plus resting and cooling

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Ingredients

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

Method

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.

Recipe from November 2018 Issue

Nutrition

Nutrition: per serving

Calories: 20kcals
Fat: 1.1g (0.1g saturated)
Protein: 0.1g
Carbohydrates: 2.1g (0.1g sugars)
Fibre: no
Salt: 0.1g

delicious. tips

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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