Giant smoked salmon & beetroot blini

• tub crème fraîche200g g
• horseradish↗2 tbsp tbsp

  sauce

• zest 1 lemon

  juice of ½, plus wedges to serve

• cooked beetroot↗140g g

  (not in vinegar), drained and finely diced

• rapeseed oil↗1 tsp tsp

  plus a drizzle

• pack smoked salmon↗200g g
• small capers↗1 tbsp tbsp

  drained and rinsed

• handful rocket↗

  leaves

• buckwheat100g g

  flour

• self-raising flour↗100g g
• baking powder↗1 tsp tsp
• milk↗225ml ml
• large eggs↗2

  separated

• butter↗25g g

  melted, plus extra for cooking

• oil

  for cooking

Step-by-step instructions

1. 1

   First, make up the blini batter. Put the flours, baking powder, ½ tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon.

2. 2

   Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edge of the pan. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by a layer of baking parchment and covered with cling film. The blinis will keep like this for 24 hrs.

3. 3

   Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside until ready to serve.

4. 4

   Place each blini on a board or large plate. Spoon on dollops of crème fraîche, arrange slices of salmon over and scatter beetroot, capers and the remaining lemon zest on top. Finish with a few rocket leaves and a drizzle of oil. Cut and serve with lemon wedges.