Buckwheat and spelt blinis with horseradish

• buckwheat flour↗50g g
• light spelt flour↗120g g
• instant dry yeast↗7g g
• milk↗125ml ml
• natural yogurt↗200g g
• medium eggs2

  separated

• ready-to-eat beetroot1

  purée with 30g horseradish, or 2 tbsp horseradish (beet‑horseradish purée)

• clarified butter↗20g g
• sour cream↗

  smoked salmon, dill and salmon roe (optional), for serving

Step-by-step instructions

1. 1

   Sift the buckwheat and light spelt flours into a bowl, add 1 tsp salt and sprinkle the yeast over it. Gently warm the milk and natural yogurt until warm, then whisk the yolks. Fold this mixture into the flour, then let it ferment for 1 hour.

2. 2

   Whisk the egg whites to stiff peaks. Add the beet‑horseradish purée to the batter, then gently fold in the whites. Let rest for another hour.

3. 3

   Heat the clarified butter in a non‑stick pan, then spoon portions of batter into the pan. Cook about 40 seconds, or until the blinis release themselves when the pan is shaken. They should puff up; flip carefully using a spatula as the centre may be slightly soft. Cook another 20‑30 seconds, then transfer to paper towels. Continue with the remaining batter. Cool, then freeze the blinis for up to a month.

4. 4

   When ready, top the blinis with sour cream, smoked salmon, dill and salmon roe (if using) and serve.