Make-ahead Christmas recipe for 4 - 8 people, takes only 15 mins; recipe has buckwheat flour, spelt flour, yeast, milk, natural yogurt, egg, beetroot, butter and soured cream.
Buckwheat & spelt chrain blinis
Course: Make-ahead Christmas
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Soured Cream: soured cream, smoked trout, dill and salmon roe (optional), to serve
- Egg: 2 medium eggs, separated
- Milk: 125ml milk
- Natural Yogurt: 200g natural yogurt
- Beetroot: 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish puree)
- Butter: 20g clarified butter
- Buckwheat Flour: 50g buckwheat flour
- Yeast: 7g fast action dried yeast
- Spelt Flour: 120g light spelt flour
Directions
- Sift the buckwheat and spelt flours into a bowl with 1 tsp salt and scatter over the yeast. Heat the milk and yogurt very gently until tepid, thenwhiskin the egg yolks. Whisk this mixture into the flour mix and leave for 1 hr to ferment.
- Whisk the egg whites to stiff peaks. Stir the beetroot and horseradish puree through the batter, then lightly fold in the egg whites. Leave for a further hour.
- Heat the clarified butter in a non-stick frying pan, then add in dessertspoonfuls of blini mix. Fry for about 40 secs, or until they naturally come away from the pan when you shake it. They should puff up, and you'll need to be careful when turning over as the middle might try and escape a bit - use a palette knife for this. Turn over and fry for another 20-30 secs, then transfer to kitchen paper. Continue with the rest of the mix. Leave to cool, then freeze the blinis for up to one month.
- When your blinis are done, top with the soured cream, smoked trout, dill and salmon roe, if using, then serve.
