Blinis with beetroot and smoked salmon
Makes: about 18
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Blinis with beetroot and smoked salmon
Earthy beetroot and peppery horseradish are the perfect partners for smoked salmon. You can buy ready-made blinis if you prefer
Makes: about 18
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
40Kcal
Fat
2gr
Saturates
1gr
Carbs
4gr
Sugars
1gr
Fibre
0gr
Protein
2gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the blinis
- 100g plain flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 medium egg
- 125ml whole milk
- 25g butter, melted
- a handful of chopped chives
For the topping
- 200g cooked beetroot in natural juice, drained
- 1½ tbsp creamed horseradish
- 100g smoked salmon, torn into slivers
- rainbow trout caviar or salmon roe
- fresh dill
Step by step
- To make the blinis, put the flour, baking powder and salt in a bowl and mix to combine. Make a well in the middle and add the egg and half of the milk. Whisk to combine, then add the remaining milk and butter and whisk until smooth. Stir through the chives and season with black pepper. Set the batter aside to rest for 30 minutes.
- Heat a non-stick frying pan over a medium heat and drop half-tablespoonfuls of the blini mixture into the pan. Cook until the pancakes form bubbles on top. Flip and cook the other side for 30 seconds then remove to a plate. Repeat until you have used all of the mixture. Set the blinis aside to cool (see ‘Get ahead’ tip, above).
- For the topping, put the beetroot and creamed horseradish in a mini food processor and blitz until smooth and combined. Season well, then spoon a little of this purée on top of each blini and smooth over. Top with a sliver of smoked salmon, a little trout caviar or salmon roe and a fine sprig of dill.
