LJ fairburn Poultry


Beetroot Blinis with Smoked Salmon Crème Fraiche and Dill



Makes 20-24

  • 1 large cooked beetroot
  • 170g pot Greek yogurt
  • 2 Fairburn’s eggs
  • ½ tsp bicarbonate of soda
  • 150g self-raising flour
  • Sea salt and black pepper
  • Smoked salmon pieces
  • Crème fraiche
  • Sprigs of dill, to serve


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, season with sea salt and black pepper

Grease a non-stick pan with some rapeseed oil. Drop teaspoonfuls of the mixture into the hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 seconds and transfer to a wire rack. Repeat until all the batter is used up. You can make the blinis a day ahead and keep them in an airtight container.

Top the blinis with smoked salmon pieces, a small blob of crème fraiche and sprigs of dill and a little black pepper.