Spiced beetroot blinis (V)

Serves four

For the herb salad (optional)

• 1.5 tsp ground cumin
• 0.75 tsp ground coriander
• 0.5 tsp sweet paprika
• 150g strong white flour
• 1 tsp dried yeast
• 150g milk
• 2 eggs
• 80g soured cream
• 0.75 tsp salt
• 1.5 tsp sugar
• 10g unsalted butter
• 350g cooked beetroot

• 10g rocket leaves
• 10g basil leaves
• 5g dill leaves
• 5g parsley leaves
• 5g flaked almonds
• 1 tbsp olive oil
• 0.75 tbsp lemon juice
• 0 black pepper

Step 1
Toast the ground spices in a small frying pan, stirring, on high heat for a minute.

Step 2
Transfer to a bowl, sift in the flour, add the yeast and stir.

Step 3
Heat the milk in a small saucepan.

Step 4
When warm but still far from boiling, remove from the heat and whisk in the egg yolks, followed by the cream, salt and sugar.

Step 5
Pour over the flour and stir until you have a thick batter.

Step 6
Cover with a clean tea towel and put in a warm place for an hour, until risen, bubbly and spongy.

Step 7
Whisk the egg whites to soft peaks and fold in gently.

Step 8
Cover and return to the warm spot for another hour.

Step 9
Melt a little butter in a heavy, nonstick pan.

Step 10
Spoon in one and a half tablespoons of batter and lay a few partly overlapping beetroot slices on top.

Step 11
Cook on low to medium heat for two and a half minutes a side.

Step 12
Transfer the blini to some kitchen towel and repeat with the rest of the batter.

Step 13
Mix the herbs and almonds, dress with olive oil and lemon juice, and season.

Step 14
Spoon a dollop of soured cream on each warm blini and serve with salad piled on top or on the side.