Blinis:
1 cup (120 g) all-purpose flour
1-1/2 tsp baking powder
1/2 tsp Diamond Crystal kosher salt
1 large egg, separated
1 T olive oil
1 cup (just shy) (226 g) whole milk

Sift the flour and salt into a bowl. Make a well in the center, then add the egg yolk and the olive oil and whisk, drawing in the flour. Slowly add the milk, whisking to a smooth batter.

In a separate bowl, whisk the egg whites to stiff (but not dry peaks, then fold them into the batter.

Heat a non-stick frying pan over medium heat. Once the pan is hot, spoon 1 T of the batter into the pan and cook for 1-2 minutes until the edges are set and the mixture is bubbling. Turn the blink over and cook until golden brown on the other side, then place on a wire rack to cool. Cook in batches using the remaining batter until you have 12 blinis. Set aside to cool.

Topping:
100 g cooked beets
1 tsp horseradish cream
Pinch of crushed sea salt
125 g cream cheese
100 g hot smoked salmon, flaked
1/4 lemon
Black lumpfish caviar, to garnish
Dill to garnish

Place the beets, horseradish, salt and 50 g of the cream cheese into the bowl of a food processor and blitz until smooth.

Spoon the beet mixture into a clean bowl and fold in the remaining 75 g of the cream cheese, until evenly combined, thick and smooth. Spoon the mixture into the piping bag filled with the medium open-star nozzle.

Pipe a swirl of beet mixture onto each blini an then top with flakes of the smoked salmon. Squeeze the lemon juice over the top, then garnish with a small amount of caviar and a sprig of dill.

Recipe Source: Prue Leith