Blini canapés with smoked salmon, horseradish and pickle

Method Print recipe

1. Separate the eggs and reserve the egg whites
2. Heat 285ml of the milk and add the yeast to dissolve
3. In a mixing bowl, add 250g of flour and the salt, and then whisk in the milk. Allow to ferment for at least 2-3 hours or overnight
4. (Horseradish cream) Chop the dill, zest and juice the lemon, and grind the pepper. Mix all of the ingredients together in one bowl, and keep the mixture chilled until it is required
5. (Pickled cucumber) in a saucepan, add the vinegar and 500ml of water and bring to the simmer.
6. (Pickled cucumber) add the sugar and all of the spices. Stir this until the sugar has dissolved
7. (Pickled cucumber) cut the cucumber in half lengthways and scoop out all the seeds. Cut into moons and set to one side
8. (Pickled cucumber) remove the pickle liquid from the heat and add the cucumber and dill sprigs
9. (Pickled cucumber) Allow to pickle overnight or even longer for best results