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.


Preparation time: 15 minutes

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Cooking time for the chutney: 60 minutes


• 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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Steve Ott
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