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Big spelt blinis with beets, salmon & horseradish cream
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500-600g raw bunched beetroot, trimmed and scrubbed, not peeled
About 2 tbsp vegetable oil
200g Waitrose Spelt Flour
2 tsp baking powder
3 Waitrose Free Range British Blacktail Medium Eggs
284ml pot buttermilk
2 tsp clear honey
2 unwaxed lemons, 1 zested
240g pack 2 lightly smoked salmon fillets
¼ x 20g pack dill or chives
150ml pot essential Waitrose Soured Cream
1 tbsp hot horseradish sauce
60g pack Waitrose 1 Mustard Leaf & Spinach Salad (or ½ x 140g bag Waitrose Butterhead & Spinach Salad)
1 Preheat the oven to 200ºC, gas mark 6. Cut the beets into 6 or 8 wedges each, depending on size, then toss with 1 tbsp vegetable oil in a large roasting tin. Season generously, then roast for 40 minutes until almost tender.
2 Meanwhile, make the blinis. Put the flour, baking powder and ½ tsp salt into a large bowl. Make a well in the centre, then add the eggs and buttermilk and whisk to a thick batter. Heat 1 tsp oil in a heavy frying pan. Ladle in a quarter of the batter to make a saucer-size blini, about 12-15cm across. Push the batter out a little if needed. Cook for 3 minutes, until a few holes appear on the surface. Flip with a fish slice, then cook for 1 minute. Repeat to make 4 giant blinis, stack with greaseproof between them and keep warm, or reheat in the microwave just before serving.
3 Toss the beets with the honey and the juice of one lemon, then nestle the salmon into the pan. Scatter the fish with ½ the lemon zest and a little dill then season. Roast for 12 minutes, until the beets are soft and the fish is cooked through. Stir together the soured cream, horseradish, juice of half a lemon, 1 tbsp chopped dill or chives and seasoning.
4 Mound the salad and beets onto the blinis. Flake the fish over the top, then add a spoonful of horseradish cream and a sprinkling more herbs. Serve with the rest of the lemon in wedges for squeezing.
Typical values per serving:
This recipe was first published in March 2018.