Beetroot & Mackerel Blinis

Beetroot & Mackerel Blinis

These tasty blinis are great to serve at the Christmas party and don’t take long to make either if you make the chutney in advance.

SERVES 32

Preparation time: 15 minutes

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Cooking time for the chutney: 60 minutes

FOR THE CHUTNEY

• 1kg/2lbs 3oz raw beetroot, peeled and chopped

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• 2 onions, chopped

• 2 apples, chopped

• ½ tbsp white or yellow mustard seeds

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• ½tbsp coriander seeds

• ½ tbsp ground cinnamon

• 500ml/17½fl oz red wine vinegar

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• 500g/17½fl oz golden granulated sugar

• 32 blinis

• 2-3 peppered mackerel fillets skin removed

• 4 tbsp horseradish sauce

• Dill sprigs

1. In a preserving pan or your largest saucepan, add all the ingredients. Bring to a gentle simmer, then cook for 1 hour, stirring occasionally until the chutney is thick and the beetroot tender.

2. While the chutney is cooking, prepare 6 x 250ml jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot.

3. To make the blinis: Top with a spoonful of beetroot chutney and some smoked mackerel. Add a dollop of horseradish sauce, and finish with some dill.

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About the Author

Steve Ott

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