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