Kenny Tutt’s Spelt Blinis


  • 100g Craggs & Co Wholegrain Spelt Flour
  • 1 tsp baking powder
  • 140ml buttermilk
  • 2 medium eggs

Suggested topping:

  • 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


  • 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.
  • 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.
  • 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.
  • Using a vegetable peeler cut the cucumber into ribbons and squeeze some of the excess water out using a tea towel or clean cloth.
  • 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.
  • 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.
  • Remove from fridge and drain well.  Mix through some very finely diced shallots and sprinkle a little salt to season..
  • 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.
  • 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.
  • Finish with a fine grating of lemon zest and enjoy!

Thank you to Kenny Tutt  who kindly created this delicious recipe:





Posted on

February 16, 2021