Beetroot blinis with smoked salmon

Name: Beetroot blinis with smoked salmon
Yield: Makes 40
Ingredients: 1 cooked beetroot; 170g pot Greek yogurt; 2 eggs; ½ tsp bicarbonate of soda; 140g self-raising flour; cream cheese to serve; smoked salmon trimmings, to serve; sprigs of dill to serve

Miriam NiceMakes 40Source

200 kcal or less 30-60 minutes buffet canape christmas canapes christmas dinner party christmas party dinner party for a crowd nibbles party smoked salmon smoked salmon canape winter

Ingredients

1 cooked beetroot

170g pot Greek yogurt

2 eggs

½ tsp bicarbonate of soda

140g self-raising flour

cream cheese to serve

smoked salmon trimmings, to serve

sprigs of dill to serve

Method

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.

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.

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