Blinis with Smoked Irish Salmon

Ingredients:

For the quick pickled beetroot
250g beetroot, finely chopped into cubes
5 tblsp apple cider vinegar
1 tblsp caster sugar
sea salt and ground black pepper

For the blinis
120ml milk
1 x 5g sachet of active dried yeast
125g strong white flour
1 tblsp caster sugar
1 tsp salt
120ml buttermilk
2 large free range eggs, separated
1 tblsp melted butter, plus more to fry

For the garnish
250g Irish Smoked salmon
crème fraîche
fresh dill

Method:

1. For the quick pickled beetroot, combine all the ingredients for the pickled beetroot in a bowl and allow to sit in the fridge until you are ready to use it.
2.mFor the blinis, pour the milk into a small saucepan and heat until luke-warm. Whisk in the yeast and leave to stand for 6-8 minutes until the mixture becomes foamy.
3. In a large mixing bowl, combine the flour and sugar with a generous pinch of salt and make a well in the centre.
4. In a large pyrex jug, mix together the buttermilk, butter and egg yolks. Whisk in the foamy yeast mixture and pour into the dry ingredients. Mix until you have a smooth batter and then cover and leave to stand in a warm place for 30 minutes.
5. Beat the egg whites in a clean bowl until you have stiff peaks. Using a metal spoon fold this into the batter.
6. When you are ready to fry the blinis, heat a large non-stick frying pan over a medium high heat and brush the pan with a little melted butter. Add teaspoonful amounts to the pan and fry until golden on each side.

Allow to cool completely before topping with a generous dollop of crème fraîche, a slice of smoked salmon and some pickled beetroot.