Horseradish blinis »

Makes 30-40 cocktail sized blinis or 24 larger blinis

Per blini: 37kcals, 1.8g fat, 0.9g saturated fat 

Ingredients:

2 eggs, separated
120ml buttermilk
100ml milk
75g buckwheat flour
50g  plain flour
pinch salt
2tbsp English Provender Hot Horseradish, plus extra for topping
butter for frying
4 tbsp crème fraiche
smoked salmon to serve

Method:

Whisk together the egg yolks, buttermilk, milk, flours, salt and English Provender Hot Horseradish.

Whisk the egg whites until stiff and stir into the batter. Melt a small knob of butter in a frying pan.

Spoon a tablespoon of batter into the pan, flatten and make into a flat 9 cm round with the back of the spoon. 

Cook until browned, then flip to brown the other side. Remove from the pan and set aside. Repeat the process.

Makes about 24.

To serve, stir 2 tsp horseradish into the crème fraiche or to taste. Blob onto the blini and top with smoked salmon.