Festive nibbles: blini ‘pizza’ & a giveaway!

December 18, 2014 by Lucy Parissi 249 Comments

Festive nibbles: blini 'pizza' with smoked salmon

One thing I know about parties and festive gatherings is this: think how many nibbles you will need based on the number of people coming. Now double the amount and you will be just fine. Same goes for alcohol by the way – better have too much than too little. When it comes to canapés I usually underestimate how hungry people will be and then scramble madly to fill the gaps with crisps and crudités. Well this time I won’t be caught lacking and I have the most beautiful personalised serving board to show off with courtesy of Getting Personal.

Getting Personal have a very extensive range of personalised gifts from calendars and mugs to glassware and sweets – perfect not just for Christmas but birthdays, anniversaries, weddings, Valentine’s Day and so on. What’s more they are offering one of their personalised serving boards to a lucky Supergolden Bakes reader – scroll down to the bottom of the post for a chance to win. This board is a real conversation starter – and needless to say it would make an excellent gift for food bloggers!

Blinis are perennially popular nibbles but who has the time to make dozens and dozens of mini pancakes? This blini ‘pizza’ is a lot easier to prepare (and doesn’t contain yeast) – a large savoury pancake which can be made in advance and served sliced so that everyone can share. It really is so simple – and it would work really well for brunch too.

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

Method

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.

Notes: make the blinis in advance and keep in the fridge, covered with clingfilm for up to a day. Reheat slightly before serving.

Win a personalised serving board

Terms and conditions
> Giveaway open to UK residents over the age of 18 only.
> One winner will receive a personalised serving board from Getting Personal.

> The giveaway ends on the 8th of January 2015.
> Please comment on this blogpost before proceeding with other entry options.

> Entries using an automated process or software to create bulk entries will be disqualified.

> The winner will be randomly selected, announced in the Gleam giveaway box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.
> Check out my other giveaways!
Win competitions at ThePrizeFinder.com – See more at: http://www.theprizefinder.com/content/win-personalised-serving-board#sthash.odfWz3UR.dpuf

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