Sharing ‘blini’ with smoked salmon and beetroot
Serves: 8
Prep time: 15 mins Total time: 
Photograph by Ria Osborne
Sharing ‘blini’ with smoked salmon and beetroot
Serves: 8
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
321Kcal
Fat
17gr
Saturates
9gr
Carbs
26gr
Sugars
5gr
Fibre
3gr
Protein
16gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 25g unsalted butter
- 150g self-raising flour
- 100g wholemeal spelt (or rye) flour
- 2 large eggs, separated
- 300ml milk
- 125ml crème fraîche
- 1 tbsp horseradish sauce
- 300g smoked salmon
- 200g Sweetflame beetroot, sliced into matchsticks
- a handful of rocket leaves
Step by step
Get ahead
Make the pancakes and the horseradish cream a few hours ahead. Reheat the pancakes in a frying pan over a low heat. Add the beetroot slices just before serving, as the colour quickly bleeds.
- Melt the butter in a nonstick frying pan with a base measurement of 23cm, and pour into a small bowl.
- Sift the flours and ½ teaspoon salt into a mixing bowl and season with freshly ground black pepper. Make a well in the centre, add the egg yolks, then gradually beat in the milk until you have a thick, smooth batter. Pour in most of the melted butter (leaving enough to cook 2 pancakes).
-
In a separate bowl, whisk the egg whites to soft peaks and fold them into the batter.TipIf you don't have time to make the pancakes, plate up the salmon and beetroot on a bed of rocket, drizzle with the horseradish sauce, and serve with buttered brown bread.
- Heat a little of the reserved melted butter in the frying pan, then pour in half of the batter. Swirl around to cover the base of the pan evenly and cook for 3-4 minutes over a medium heat until the underside is golden, bubbles appear on the surface and it is almost set.
- Slide the pancake out onto a dinner plate, then upturn the pan on top. Using oven gloves, turn the pan and plate over to cook the other side for around 2 minutes. Repeat with the rest of the melted butter and batter to make a second large pancake. Meanwhile, combine the crème fraîche, horseradish sauce and some seasoning.
- To serve, cut each pancake into 8 wedges before you add the toppings, but leave the wedges together. Tear the smoked salmon into pieces, scrunch loosely and place on top. Drizzle with the horseradish cream, then scatter over the beetroot and rocket.
