Ingredients:
- 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
Method:
- 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: www.kennytutt.co.uk
