Читать книгу The Joyful Home Cook - Rosie Birkett - Страница 19

Beetroot and horseradish blinis

Makes 15–20 blinis

You can use the crumpet batter to make plain blinis, or this beetroot version. These are great topped with sour cream, the smoked trout (see here) and dill.

1 quantity Sour Cream Sourdough Crumpet mix

For the beetroot and horseradish purée

2 roasted beetroots (shop-bought or (see here)), roughly chopped

1 tbsp creamed horseradish (or ½ tbsp freshly grated)

1 tbsp rapeseed oil

sea salt and freshly ground black pepper

1 Place the beetroot in a blender, food processor or Nutribullet with the horseradish and rapeseed oil and blitz to a smooth purée. Season to taste with salt and pepper.

2 Stir in 1 tablespoon of beetroot and horseradish purée when you add the bicarbonate of soda in the crumpet method (see here) – it will make the mix bright pink.

3 To cook the blinis, grease a flat, non-stick frying pan or hot plate (see here) with a little butter and oil and set over a medium heat. Add 1 teaspoon of the batter to the pan and cook for a couple of minutes (cook a few at once if your pan is big enough), until bubbles appear on the surface, then flip over and cook for a bit longer. Transfer to a plate lined with kitchen paper and repeat with the rest of the batter. Keep warm and serve, or allow to cool, then put in the oven at 200°C/180°C fan/gas 6 for 5 minutes to heat up.

TIP: You don’t use all the beetroot and horseradish purée in step 2, so keep it in a jar for eating on toast with smoked fish, salt beef etc., or use in salads.