Serves: 20
Prep time :
Cooking time : 155 minutes

- 75 g buckwheat flour
- 75 g half-white flour
- 1 tsp dry yeast
- 1 pinch sugar
- 1 ½ dl buttermilk
- 200g boiled beetroot, peeled and chopped
- 1 egg
- 60g melted butter
- pickled red onions
- clarified butter
- 125g cream cheese with horseradish
- 1tbsp water
- 100g Berkshire Trout Cold Smoked Trout
- 1 pomegranate, seeds removed
- 3 tbsp capers


Mix the flour, salt and yeast in a bowl. Puree the buttermilk, beetroot and egg until smooth, add to the flour along with the butter, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 1 hr.

Heat the clarified butter in a non-stick frying pan. Reduce the heat, cook the blinis in batches using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), cook over a medium heat for approx. 3 mins. on each side. Mix the cream cheese and water, spread on top of the blinis. Top with the salmon, pickled onions, pomegranate seeds and capers.


Credit: Fooby