Horseradish blinis with buttered beetroot and smoked mackerel

Method

1. To make the blinis, put the flours with the salt in a bowl. Stir in the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a pan until lukewarm. Add the egg yolks to the warm mixture, stir together, then pour into the well. Whisk with a balloon whisk until the batter is smooth. Cover with cling film and leave somewhere warm for 45 minutes until thick and frothy.
2. In a clean, dry bowl, whisk the egg whites with an electric hand mixer to medium peaks, then fold them into the batter, together with the horseradish and caster sugar. 
3. Heat a large, heavy-based frying pan over a medium-high heat and lightly grease with vegetable oil. Drop 1⁄2 tablespoons of the batter, spaced apart, into the pan and cook for a minute or so until golden brown underneath. Flip, cook for a further minute until golden, then cool on a rack. Repeat in batches until all the batter is used. 
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4. Just before you’re ready to serve, make the beetroot. Melt the butter in a saucepan and, when starting to sizzle, add the beetroot, season well and toss in the butter to coat. Cook for just a minute until hot but still crunchy, then remove from the heat. Top the blinis with a spoonful of beetroot and some smoked mackerel, then squeeze over a little lemon juice. Add a dollop of crème fraîche, scatter chives over and serve immediately.