TODAY’S RECIPE:

Buckwheat blinis

FREEZE as perfect party canapes. MAKES 35-40.

Ingredients

50g buckwheat flour 120g light spelt flour 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish puree) 20g clarified butter 7g fast action dried yeast 125ml milk 2 medium eggs, separated 200g natural yoghurt TO SERVE: Soured cream, smoked trout, dill and salmon roe

Method

1. Sift flours into bowl with 1 tsp salt and scatter in yeast. Heat milk and yoghurt until tepid, whisk in egg yolks, then add to flour. Leave to ferment for an hour. Whisk egg whites to stiff peaks. Stir beetroot and horseradish puree through batter, then fold in egg whites. Leave for an hour.

2. Heat clarified butter in non-stick pan, add dessertspoonfuls of blini mix. Fry for 40 seconds, or until coming away from pan when you shake it. Turn and fry for another 20 to 30 seconds. Remove and continue with rest of mix. Leave to cool, then freeze for up to one month. Top with soured cream, smoked trout, dill and salmon roe.