Try this vibrant canapé recipe from Kali at Palm Greens, paired with our Sparkling White Rose for the perfect combination.
Makes about 30 blinis:
INGREDIENTS
Beetroot Blinis
100g buckwheat flour
50g yoghurt
50g water
100g raw beetroot
1 tsp baking powder
½ tsp salt
Dill Cream
125g coconut yoghurt (see notes)
10g dill, finely chopped
15g (½ lemon) juice
¼ tsp salt
Smoked Carrot
350g (2 large) carrots
4 tbsp smoked rapeseed oil
15g (½ lemon) juice
¼ tsp salt
¼ tsp freshly ground black pepper
METHOD
Prepare the Carrot 'Gravlax':
After peeling the carrots, discard the skin, and continue peeling them into thin ribbons using a vegetable peeler.
Bring a large pot of well-salted water to a boil. Blanch the carrot ribbons for 2 minutes, then drain.
In a mixing bowl mix the carrots with the smoked rapeseed oil, lemon juice, salt, and pepper. Set aside to marinate.
To make the dill cream, mix all the ingredients in a small mixing bowl, Chill until ready to use.
To make the blinis, blend the pancake ingredients until smooth. Heat a non-stick pan over medium heat. Drop ½-tablespoon portions of batter into the pan to form small blinis. Cook in batches until bubbles form on the surface and the edges set, then flip and cook for another 1-2 minutes.
When you’re ready to serve, assemble the blinis. Top each blini with a dollop of dill cream, then the carrot, and a sprinkle of chopped dill or poppy seeds.
NOTES
For the dill cream. Coco’s works best as it’s thick and creamy OR a good cream cheese also works well, it will just need a bit of whisking to lighten it.
Make ahead: All of these components can be made in advance so you can just assemble when you’re ready to serve. The carrots and dill cream keep up to two days in the fridge, the pancakes are best made on the same day as serving.
