Mackerel + pickled beetroot blinis
For the blinis
- 125g buckwheat flour
- ½ tsp baking powder
- 1 large egg, separated
- 130ml semi-skimmed milk
- 2 tbsp crème fraiche
- sunflower/ veg oil for frying
For the beetroot
- 200g beetroot, peeled and cut into matchsticks, use a Julienne peeler if you have one
- 2 tbsp Pure White Sea Salt
- 1 tbsp coriander seeds
- 2 bay leaves
- 1 tbsp honey
- 100ml cider vinegar
For the mackerel
- 150g smoked mackerel, skin removed and roughly chopped
- 100g crème fraîche
- 1 lemon, zest and juice
- ½ tsp smoked paprika
- black pepper, Pure White Sea Salt to season
- dill, to garnish
If you want to buy a pack of blinis to save time then do, but this is a really easy recipe to make your own using traditional buckwheat flour which is much more flavoursome. You’ll most probably have some leftover pickled beetroot, or will keep in the fridge for a few weeks and would be a delicious addition to any sandwich or to accompany a Boxing Day spread.
In a large bowl whisk together the flour, baking powder and salt. Add the egg yolk, mix and then slowly add the milk followed by the creme fraiche. Whisk the egg white in a separate bowl, add to the batter slowly and gently, being careful not to knock out too much air.
Heat your best non stick pan and add ½ tsp oil. Use a small spoon or a squeezy bottle to carefully add the batter to the pan, try to make the rounds approx 5cm. They are ready to flip when they start to puff up, 1 minute or so. Remember the first pancake is never the best and this is a fiddly job. You should be able to make 15-20 blinis. Leave to cool
Meanwhile make the quick beetroot pickle. Combine the beetroot with the salt in a bowl and add to a large jar or container. Heat a small pan and add the coriander seeds, toast for 2 minutes until fragrant before adding 100ml water and all the other ingredients and let it simmer briefly. Remove from the heat and pour over the beetroot, leave to cool.
The blinis and beetroot can be made ahead.
When ready to serve, combine the mackerel with the other ingredients in a bowl. Taste, season and add extra paprika if you like. To serve, top the blinis with the mackerel, beetroot and a sprig of dill.
RECIPE: El Kemp