For the blini ‘pizza’ – makes 2
Adapted from Sainsbury’s magazine
100g | 3.5oz buckwheat or wholegrain spelt flour
150g | 5.3oz self-raising flour
1 tbsp polenta (optional)
2 large eggs, separated
300ml | 10 fl oz whole milk
50g | 2oz butter, melted
1 tsp salt
For the topping
300g | 10oz smoked salmon
2 tbsp horseradish sauce
150g | 5.3oz sour cream
2 tbsp lemon juice
200g | 7oz raw beetroot, cut into matchsticks (I used candy cane beetroot)
2 large handfuls wild rocket leaves
salt and freshly ground pepper
- Melt the butter in the microwave or in a saucepan and set aside. Separate the eggs and whisk the egg whites till you have soft peaks and set aside.
- Sift the flours, salt and polenta in a large bowl. Add the egg yolks and mix them in. Gradually add the milk and 1 tbsp melted butter and mix with a hand whisk until you have a smooth batter. Fold the egg whites in.
- Pour enough melted butter to cover a 23cm (9in) frying pan. Once the butter is gently sizzling pour in half of the pancake batter and swirl until it covers the whole pan.
- Cook over medium heat until bubbles appear on the surface and the pancake is almost set on top. Invert the pancake onto a plate and then slide it back into the pan uncooked side down. Cook for a further couple of minutes then transfer onto a plate and keep warm. Repeat with the rest of the batter.
- Slice the blini into eights but keep together. Top with the smoked salmon and beetroot. Drizzle with the horseradish sauce and scatter the rocket leaves on top. Season with freshly ground pepper and serve.
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