Easy blini toppings
200g cooked beetroot
1 teaspoon of mayonnaise
1 tablespoon of creme fraiche
Large pinch of salt and pepper
Squeeze of lemon juice
1 teaspoon of finely chopped red onion
Goat cheese mousse:
- 400g goats cheese
- 1 teaspoon of chopped chives
- 70ml double cream (or more for desired consistency)
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of honey
- Guacamole:
- 4 mild chillies, finely chopped Bunch coriander, chopped
- 2 tomatoes, finely chopped Salt, to taste
- 1 onion, finely chopped 1⁄2 lime, juice only
- 3 ripe avocados
Beetroot salad
- 200g cooked beetroot
- 1 teaspoon of mayonnaise
- 1 tablespoon of creme fraiche
- 1 teaspoon of rapeseed oil
- Large pinch of salt and pepper
- Squeeze of lemon juice
- 1 teaspoon of finely chopped red onion
Method
For the mousse: blitz the cheese, double cream and the mustard in a food processor until smooth, add salt to taste and chives.
For the guacamole: In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados.
For the beetroot salad: Chop the beetroot into small cubes and combine with the other ingredients. Season to taste.
ABOUT