zoom

    Save to your scrapbook

    Giant blinis with salmon, horseradish and pickled cucumber

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary