Giant smoked salmon beetroot blini
Ingredients
- 200g tub crème fraîche
- 2 tbsp horseradish sauce
- zest 1 lemon juice of ½, plus wedges to serve
- 140g cooked beetroot (not in vinegar), drained and finely diced
- 1 tsp rapeseed oil plus a drizzle
- 200g pack smoked salmon
- 1 tbsp small capers drained and rinsed
- handful rocket leaves
- 100g buckwheat flour
- 100g self-raising flour
- 1 tsp baking powder
- 225ml milk
- 2 large eggs separated
- 25g butter melted, plus extra for cooking
- drizzle of oil for cooking
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