Kenny Tutt's Spelt Blini with Smoked Salmon, Pickled Cucumber and Balsamic Vinegar

Kenny Tutt's Spelt Blini with Smoked Salmon, Pickled Cucumber and Balsamic Vinegar

Kenny Tutt, the 2018 Masterchef Champion, created this recipe for a delicious hors d'ouvre featuring a cornucopia of flavours and mouth-watering aromas. Recreate his dish to celebrate a special occasion, or serve it as an indulgent appetiser to your dinner party guests, it will go down an absolute treat!


100g wholegrain spelt flour (Craggs and Co.)

1 tsp baking powder

140ml buttermilk

2 medium eggs

Smoked Salmon (Manchester Smoke House)

1 small cucumber

200ml distilled vinegar

200g caster sugar

1 tbsp coriander seeds

1 banana shallot

1 lemon

1 small piece of horseradish root or jar of grated horseradish

1 pot of sour cream

Balsamic Pear and Lavender Vinegar

Gin (Granite North Spirits)

Vegetable oil


Make the blini first. Put the flour, baking powder and ½ tsp salt into a large bowl. Make a well in the centre, then add the eggs and buttermilk and whisk to a thick batter.

Heat 1 tsp oil in a heavy frying pan. Ladle in a quarter of the batter to make a saucer-size blini, about 10-12 cm across. Push the batter out a little if needed. Cook for 3 minutes, until a few holes appear on the surface.

Flip with a fish slice, then cook for 1 minute. Repeat to make 2 large blinis, stack with greaseproof between them and keep warm.

Using a vegetable peeler cut the cucumber into ribbons and squeeze some of the excess water out using a tea towel of clean cloth.

Make the pickle by adding vinegar, sugar and coriander and bring to boil to dissolve sugar. Remove from heat and cool a little.

Pour the pickling liquor over the cucumber along with 3 shots of the neat gin and allow to infuse for 20 minutes in the fridge for a light pickle.

Remove from fridge and drain well. Mix through some very finely diced shallot and sprinkle a little salt to season.

Make the horseradish cream by mixing finely grated horseradish with the sour cream and a dash of lemon juice. Mix well and pop in fridge.

Put the warm blini on a plate and top with a few slices of the salmon. Take some pickled cumber and place in the centre. Drizzle over the horseradish cream and a few dots of the pear and lavender balsamic. Finish with a fine grating of lemon zest.

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