Kenny Tutt's spelt blini with smoked salmon, gin pickled cucumber, horseradish cream & Best of Hungary pear & lavender balsamic

Guild of Fine Food

Guild of Fine Food

Standard Supplier 4th April 2019
Guild of Fine Food

Guild of Fine Food

Standard Supplier

Kenny Tutt's spelt blini with smoked salmon, gin pickled cucumber, horseradish cream & Best of Hungary pear & lavender balsamic

Created by 2018 Masterchef champion Kenny Tutt for the Guild of Fine Food's Fine Food Show North, this beautifully simple but impressive recipe uses Great Taste award-winning Craggs & Co wholegrain spelt flour, Manchester Smoke House smoked salmon & Best of Hungary's pear & lavendar balsamic.. Kenny cooked this recipe live on our demo stage at this year's Fine Food Show North in front of a live audience.


  • - 100g Craggs & Co- Wholegrain spelt flour
  • - 1 tsp baking powder
  • - 140ml buttermilk
  • - 2 medium eggs
  • - Manchester Smoke House- Smoked Salmon
  • - 1 small cucumber
  • - 200ml distilled vinegar
  • - 200g caster sugar
  • - 1 tbsp. coriander seeds
  • - 1 banana shallot
  • - 1 lemon
  • - 1 small piece of horseradish root or jar of grated horseradish
  • - 1 pot of sour cream
  • - Best of Hungary- Balsamic vinegar Pear and Lavender
  • - Granite North Spirits- Gin
  • - Salt and pepper
  • - Vegetable oil


1. Make the blini first. Put the flour, baking powder and ½ tsp salt into a large bowl. Make a well in the centre, then add the eggs and buttermilk and whisk to a thick batter.
2. Heat 1 tsp oil in a heavy frying pan. Ladle in a quarter of the batter to make a saucer-size blini, about 10-12 cm across. Push the batter out a little if needed. Cook for 3 minutes, until a few holes appear on the surface.
3. Flip with a fish slice, then cook for 1 minute. Repeat to make 2 large blinis, stack with greaseproof between them and keep warm.
4. Using a vegetable peeler cut the cucumber into ribbons and squeeze some of the excess water out using a tea towel of clean cloth.
5. Make the pickle by adding vinegar, sugar and coriander and bring to boil to dissolve sugar. Remove from heat and cool a little.
6. Pour the pickling liquor over the cucumber along with 3 shots of the neat gin and allow to infuse for 20 minutes in the fridge for a light pickle.
7. Remove from fridge and drain well. Mix through some very finely diced shallot and sprinkle a little salt to season.
8. Make the horseradish cream by mixing finely grated horseradish with the sour cream and a dash of lemon juice. Mix well and pop in fridge.
9. Put the warm blini on a plate and top with a few slices of the salmon. Take some pickled cumber and place in the centre. Drizzle over the horseradish cream and a few dots of the pear and lavender balsamic. Finish with a fine grating of lemon zest.

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