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    Giant blinis with salmon, horseradish and pickled cucumber

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    Giant blinis with salmon, horseradish and pickled cucumber

    A poached egg and some red onion make a great addition. The recipe can be easily doubled, too.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 2


    160g essential Waitrose cucumber, finely sliced

    1⁄2 lemon, zest and juice

    1⁄2 tsp salt, plus an extra pinch

    pinch caster sugar

    25g rye flour

    50g plain flour

    7 tbsp essential Waitrose soured cream

    6 tbsp whole milk

    1 egg, separated

    15g essential Waitrose unsalted butter, for frying

    1 tbsp grated hot horseradish

    100g essential Waitrosesmoked salmon

    1 tbsp roughly chopped dill


    1. Toss the cucumber and lemon juice with a pinch of salt and sugar; set aside. Mix the flours and 1⁄2 tsp salt. Whisk 3 tbsp soured cream with the milk and egg yolk; beat into the flours. Whisk the egg white to stiff peaks and fold in, with the lemon zest.

    2. Heat 1⁄2 the butter in a frying pan. Tip in 1⁄2 the batter; spread to a circle 0.5cm thick. Cook over a medium heat for 3 minutes; flip and cook for 2 minutes more. Transfer to a plate; repeat with the remaining butter and batter. 3 Mix the remaining 4 tbsp soured cream with the horseradish; season. Spread over the blinis and top with the cucumber, salmon and dill.

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