PRUE LEITH’S SMOKED SALMON AND BEETROOT BLINIS

This recipe was chosen by Prue as a technical challenge for the Great British Baking Show last year. Of course, small details in the preparation are not shared with the contestants, but the online recipe tells you pretty much all you need to know to make them without stress in the comfort of your kitchen.

SMOKED SALMON AND BEETROOT BLINIS
(slightly adapted from Prue Leith’s recipe)

For the blinis:
170g all purpose-flour
2 tsp baking powder
pinch of salt
1 large egg, separated
1 tbsp olive oil
220ml whole milk

For the topping:
100g cooked beetroot
1 tsp hot prepared horseradish
pinch of crushed sea salt
125g cream cheese
smoked salmon, flaked
¼ lemon

Make the blinis. Sift the flour and salt into a bowl. Make a well in the centre, then add the egg yolk and the olive oil and whisk, drawing in the flour. Slowly add the milk, whisking to a smooth batter.

In a separate bowl, using a hand-held electric blender, whisk the egg white to stiff peaks, then gently fold them into the batter.

Heat a non-stick frying pan over a medium heat. Once the pan is hot, spoon 1 tablespoon of the batter into the pan and cook for 1–2 minutes, until the edges are set and the mixture is bubbling. Turn the blini over and cook until golden brown on the other side, then place on a wire rack to cool. Cook in batches using the remaining batter until you have 12 blinis. Set aside to cool.

For the topping, place the beetroot, horseradish cream, salt and 50g of the cream cheese in the bowl of mini food processor and blitz until smooth. Spoon the beetroot mixture into a clean bowl and fold in the remaining 75g of cream cheese, until evenly combined, thick and smooth. Spoon the mixture into a piping bag fitted with a medium piping tip.

Pipe a swirl of beetroot mixture onto each blini, then top with flakes of the hot smoked salmon. Squeeze the lemon juice over the top, then garnish with fresh dill.

ENJOY!

to print the recipe, click here

Comments: These were very delicious!  I made them as an appetizer for our Valentine’s dinner but as you know, I can be pretty slow to blog on stuff, so you only got to see them as July is coming to an end. Such is life.

The main issue the contestants had with the recipe was cooking the blinis. Many added oil to the pan, and that’s a mistake. Even if it seems like it cooking them on a dry pan will end in tragedy,  that’s how you get the right searing, proper texture and no excess oil as you bite into them. They are delicate, soft, and I find the addition of beets to the cream a real touch of class. Cannot beat that color. Or…should I say cannot “beet” that color?  (ouch!)

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6 thoughts on “PRUE LEITH’S SMOKED SALMON AND BEETROOT BLINIS

  1. Oh Sally ! Absolutely beautiful and I cannot wait to make ! Prue Leith has always been a magical name for me . . . one of ‘my’ teacher5s I have forever followed ! Classy dame, classy cooking !! To use a term a gf used but yesterday – ‘same, same – but different’ ! . . . Yes, I know . . . I should rave thus when you bake your incredibly beautiful macaroons, but this is ‘my thing’ . . . thanks, and when you walk past BQT, do give him a pat . . .

    Liked by 1 person

    • several pats offered to BogeyQT, he says woof woof (I love you, Aunt Eha) … I also like Prue a lot, she has grace and style, love her necklaces, blouses, glasses, and smile. So there you go… 😉

      Liked by 1 person

  2. oh, i love the beetroot topping; I’ve never tried anything like that with salmon canapés,what an interesting switch-up.

    Like

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