Kenny Tutt - Spelt Blini with smoked salmon, gin pickled cucumber & horseradish cream


100g wholegrain spelt flour                    
1 tsp baking powder                    
140ml buttermilk
2 medium eggs                    
Smoked Salmon (Manchester Smoke House)                   
1 small cucumber                    
200ml distilled vinegar                    
200g caster sugar                    
1 tbsp coriander seeds                    
1 banana shallot                    
1 lemon
1 small piece of horseradish root or jar of grated horseradish 
1 pot of sour cream                    
Balsamic vinegar Pear & Lavender (Best of Hungry)                    
Gin (Granite North Spirits)                                     
Vegetable oil                                     



  1. Put the flour, baking powder and 1/2 tsp salt into a large bowl.  Make a well in the centre, then add the eggs and buttermilk and whisk to a thick batter.                        
  2. Heat 1 tsp oil in a heavy frying pan.  Ladle in a quarter of the batter to make a saucer-size blini, about 10-12 cm across.  Push the batter out a little if needed.  Cook for 3 minutes, until a few holes appear on the surface.                         
  3. Flip with a fish slice, then cook for 1 minute.  Repeat to make 2 large blinis, stack with grease proof between them and keep warm.                        
  4. Using a vegetable peeler cut the cucumber into ribbons and squeeze some of the excess water out using a tea towel or clean cloth.                         
  5. Make the pickle by adding vinegar, sugar and coriander to a pan and bring to a boil to dissolve the sugar.  Remove from heat and cool a little.                        
  6. Pour the pickling liquor over the cucumber along with 3 shots of the neat gin and allow to infuse for 20 minutes in the fridge for a light pickle.                        
  7. Remove from fridge and drain well.  Mix through some very finely diced shallots and sprinkle a little salt to season..
  8. Make the horseradish cream by mixing finely grated horseradish with the sour cream and a dash of lemon juice.  Mix well and pop in the fridge.                        
  9. Put the warm blini on a plate and top with a few slices of the salmon.  Take some pickled cucumber and place in the centre.Drizzle over the horseradish cream and a few dots of the pear and lavender balsamic.                        
  10. Finish with a fine grating of lemon zest and enjoy!                        


Thank you

Thank you to Kenny Tutt  who kindly created this delicious recipe


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