Cocktail blinis

• milk↗200ml ml
• golden caster sugar↗½ tsp tsp
• butter↗25g g

  plus extra for frying

• strong white flour↗100g g
• buckwheat flour↗75g g
• instant dry yeast↗1 tsp tsp
• large eggs↗2

  separated

• quail eggs↗8
• cooked beetroot140g g

  (about 2, not in vinegar), drained

• cream cheese↗3 tbsp tbsp
• watercress↗½ pack

  ½ pack

• hot‑smoked salmon↗150g pack g

  pack

• cream cheese↗3 tbsp tbsp
• lemon↗zest and juice ½

  zest and juice of ½

• horseradish↗blob

  paste (optional)

• огірок↗½
• лососева ікра↗

  or caviar (optional)

Step-by-step instructions

1. 1

   Heat the milk in a saucepan until it just begins to steam, then remove from heat and add the sugar and butter, stirring until the butter melts. Sift the flours and yeast into a bowl and add 1/4 tsp salt. Make a well in the centre, pour in the milk mixture and yolks. Mix to a smooth batter, then cover with film and let rest for 1 hour (if you plan to make the blinis ahead and freeze them, skip to step 4).

2. 2

   Meanwhile prepare the toppings. Bring a large pot of water to a boil, add the quail eggs and cook for 2½ minutes. Drain and rinse the eggs under cold water, let them cool completely. Place the beetroot and cream cheese in a blender, add a pinch of salt and a generous pinch of black pepper. Blend to a purée, then transfer to a bowl and chill until serving.

3. 3

   For the salmon topping, crumble the salmon in a bowl, add cream cheese, lemon zest and juice and horseradish if using. Mash with a fork, then chill until serving. Slice cucumber into long strips using a vegetable peeler, discard the seeded centre, and soak them in a bowl of cold water.

4. 4

   Check the blini batter – it should be light on the surface. Transfer the egg whites to a bowl and whisk until soft peaks form. Fold them into the batter gently, trying to retain as much air as possible.

5. 5

   Prepare a rack or two for cooling the blinis (this prevents them from becoming soggy while cooling). Heat a knob of butter and a little oil in a large skillet (if you have two skillets, the process speeds up). When the butter starts to foam, drop spoonfuls of batter onto the skillet, leaving space between them as they will spread slightly. Cook over medium heat until bubbles burst on the surface and the bottom is golden‑brown. Flip and cook another 1‑2 minutes, then transfer to a cooling rack. Clean the skillet and continue cooking the remaining blinis the same way. Store in an airtight container for 1 day, or freeze the blinis on a tray, covering with film then foil, for up to a month. Thaw at room temperature before serving.

6. 6

   To assemble, place half of the blinis with beetroot purée, halve the eggs and place them on top, then sprinkle with watercress and season with a little black pepper. The other blinis spread with salmon pâté. Dry the cucumber slices well and roll each strip back onto itself, then press firmly with fingers to flatten. Lay them on the salmon, add a small dollop of caviar and eat as quickly as possible, preferably with a glass of sparkling wine!