Beetroot blinis with smoked salmon

• cooked beetroot↗1
• pot Greek yogurt↗170g g
• eggs↗2
• bicarbonate of soda↗½ tsp tsp
• self-raising flour↗140g g
• cream cheese↗

  to serve

• smoked salmon↗

  trimmings, to serve

• sprigs of dill↗

  to serve

Step-by-step instructions

1. 1

   To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour.

2. 2

   Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container.

3. 3

   Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.