Beetroot blinis with smoked salmon crème fraiche and dill
These smoked salmon blinis are a sophisticated treat you can whip up at home
Method
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Step 1
To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour, season with sea salt and black pepper
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Step 2
Grease a non-stick pan with some rapeseed oil. Drop teaspoonfuls of the mixture into the hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 seconds and transfer to a wire rack. Repeat until all the batter is used up. You can make the blinis a day ahead and keep them in an airtight container.
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Step 3
Top the blinis with smoked salmon pieces, a small blob of crème fraiche and sprigs of dill and a little black pepper.
Recipe courtesy of Rachel Green for Fairburn's Eggs
