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.