Homemade beetroot blinis with garlicky mushrooms are really worth the effort. The fluffy blinis work perfectly with the earthy beetroot and meaty mushrooms, and the sprig of dill is a festive finishing touch.
- For the blinis:
- 150g buckwheat flour
- 7g sachet fast-action yeast
- 250ml milk, warmed to blood temperature
- 2 free range eggs, beaten
- 25g butter, melted, for frying
- For the topping:
- 150g vacuum-packed beetroot
- 3tbsp creme fraiche
- 125g ricotta
- Small bunch dill, half roughly chopped
- 40g butter
- 250g button mushrooms, sliced
- 3 garlic cloves, finely chopped
In a bowl, whisk together all the blini ingredients until smooth. Leave in a warm place for 30 mins until frothy. Heat a large frying pan over a medium heat, brush with the melted butter and drop teaspoonfuls of batter into the pan, spacing 5cm apart, and cook for about 1 1/2 mins, before turning and cooking for another minute. Cook in batches until the batter has been used.
In a food processor, whizz beetroot, creme fraiche and ricotta until coarse. Season well, stir in the chopped dill and chill until required.
Melt butter in a large frying pan, add mushrooms and garlic and fry until deep golden.
To serve, put the blinis on a platter, spread with a teaspoonful of beetroot mix, add a few mushrooms and garnish with a small sprig of dill.
You can make the blinis in advance - just warm them for a few secs in a microwave before assembling.