The nibbles are often just as good as the main course, and this recipe is light and delicious and ticks all the boxes in the flavour department!
INGREDIENTS
Beetroot Bilinis
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40 gm beetroot puree
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30 gm Plain flour
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30 gm corn flour
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1 egg
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¼ tsp baking powder
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¼ tsp salt
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2 Tbsp milk
Smoked Trout Pate
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200 gm smoked trout
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100 gm cream cheese
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Juice of ½ lime
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Freshly ground black pepper
Method
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Sift flour and cornflour, add to food processor with beetroot, salt, baking powder, milk & egg yolk. Whizz on a high setting for 30 seconds, until a paste.
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Whisk egg white until stiff, fold into beetroot paste.
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Heat a non stick frying pan over a gentle flame, the heat needs to be low or the bilinis will colour to much before they are cooked.
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Drop teaspoons of the mixture into the pan. When bubbles start to appear, flip over. Cool on a wire rack.
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Bilinis can be made ahead and frozen until needed
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Place all ingredients for the paté in food processor, whizz to an even colour and texture.
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Taste, season with more lime or lemon if needed. Using 2 teaspoons make quenelles to go on the top of each bilinis, alternatively use a piping bag.
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Decorate with fresh herbs and chive flowers.
Alternative flavours for the bikinis
Nasturtium / watercress – substitute the same quantity of leaves. Place in a bowl, cover with cling film and cook in a microwave for 2-3 minutes. Whizz in food processor before adding other ingredients.
Peas – substitute the same quantity of peas. Whizz in food processor before adding other ingredients.