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Giant blinis with salmon, horseradish and pickled cucumber
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A poached egg and some red onion make a great addition. The recipe can be easily doubled, too.
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.
Typical values per serving: