James Strawbridge's Beetroot Blinis

SERVES 8-12

INGREDIENTS:

For the blinis:

175g cooked beetroot
150g plain flour
125ml milk
75g butter
70ml water
2 tbsp Greek style yogurt
1 egg, separated into yolk and white
1 tsp yeast
1 tsp horseradish cream
½ tsp salt
½ tsp sugar

 

To serve:

Sharpham brut sparkling pink, chilled
Crème fraiche
MacNeil’s Herefordshire cider and apple cured salmon
Adamas Caviar
Dill fronds
Lemon [optional]

 

METHOD:

1. Start by making your blinis and sifting the flour into a large bowl. Add the sugar, salt and yeast.
2. Next in a small saucepan warm the milk, half the knob of butter, water and yogurt over a medium heat until the butter melts. Make a well in the flour and start whisking the egg yolk into the flour. Gradually pour in the warmed milk, yogurt and melted butter, whisking until you have a smooth batter.
3. Cover and leave somewhere warm for 1 hour to ferment and double in size.
4. Once the blini batter has risen, puree your beetroot into a smooth paste with horseradish sauce and mix into the large bowl with your batter.
5. Beat the egg white until it reaches stiff peaks and fold into the now bright pink mix.
6. Preheat a crepe pan or seasoned frying pan and rub with a little of the remaining butter. Using a teaspoon cook a few pancakes at a time for 1 min and then turn and cook for a further 30-40 seconds until they are light and fluffy and starting to brown slightly. Transfer to a wire rack or keep in a low oven whilst you make the rest.
7. Serve the beetroot blinis with a small dollop of crème fraiche, a slice of beautiful cured salmon and a little caviar on top. Drizzle with a few drops of lemon juice and finish with a small piece of chopped dill.