For the blinis:175g cooked beetroot
150g plain flour
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
MacNeil’s Herefordshire cider and apple cured salmon
- Start by making your blinis and sifting the flour into a large bowl. Add the sugar, salt and yeast.
- 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.
- Cover and leave somewhere warm for 1 hour to ferment and double in size.
- 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.
- Beat the egg white until it reaches stiff peaks and fold into the now bright pink mix.
- 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.
- 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.