Buckwheat spelt chrain blinis
Ingredients
- 50g buckwheat flour
- 120g light spelt flour
- 7g fast action dried yeast
- 125ml milk
- 200g natural yogurt
- 2 medium eggs, separated
- 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
- 20g clarified butter
- soured cream, smoked trout, dill and salmon roe (optional), to serve
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