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Blinis with Horseradish, Beetroot and Smoked Trout

Blinis with Horseradish, Beetroot and Smoked Trout

Prep: 40 mins

Cook: 25 mins

Difficulty

Easy -

Serves

25-30 blinis

Product(s)

Zyliss Easy Pull Food Processor

Zyliss Cook 20cm Non-Stick Frying Pan

Zyliss Cook 26cm Non-Stick Square Grill Pan

Zyliss Cook 28cm Non-stick Saute Pan with Glass Lid

Zyliss Cook Ultimate Crepe Pan 25cm

Zyliss Cook 28cm Non-Stick Frying Pan

Zyliss Cook Ultimate 3 Piece Saucepan Set

Zyliss Cook Ultimate Saucepan 16cm / 1.5L

Zyliss Cook Ultimate Saucepan 18cm / 2L

Zyliss Cook Ultimate Saucepan 20 cm

Zyliss Cook Ultimate Stockpot 20cm

Zyliss Cook Ultimate Stockpot 24cm

Ingredients

For the blinis:

  • ¼ cup buckwheat flour
  • ¼ cup + 3 tbsp plain white flour
  • 1tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 7g packet of dry yeast
  • 1 tsp sugar
  • 1 egg, lightly beaten
  • 140ml lukewarm milk
  • 1 tbsp olive oil for frying

For the topping:

  • 150g vacuum packed beetroot
  • 1 heaped tbsp horseradish
  • 6-7 tbsp tbsp crème fraiche
  • Salt & pepper to taste
  • 150g smoked trout
  • Dill for garnish

 

Method

To make blinis, combine buckwheat flour, plain flour, baking powder, baking soda, salt, yeast and sugar in a bowl and mix well. Combine the egg and lukewarm milk in a jug and pour into the bowl with dry ingredients and whisk well. Cover with cling film and set aside for at least 30 minutes (or overnight).

To prepare the beetroot topping, place the beetroot, horseradish, 1 tbsp crème fraiche, salt & pepper into a food processor and blitz until well combined. Adjust the seasoning if required.

Heat a little olive oil in pan over medium heat. Spoon the blinis batter into the pan (allow 1 tbsp per pancake) and fry for a minute or so on each side until cooked through.

Top the blinis with beetroot topping, a little blob of crème fraiche, smoked trout and fresh dill. Serve immediately.

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