|Dried yeast||5 Milliliter (Easy- Blend, 1 Teaspoon)|
|Skimmed milk||8 Fluid Ounce, warmed (250 Milliliter, 1 Cup)|
|Buckwheat flour||1 1⁄2 Ounce (40 Gram, 1/3 Cup)|
|Plain flour||1 1⁄2 Ounce (40 Gram, 1/3 Cup)|
|Caster sugar||10 Milliliter (2 Teaspoon)|
|Egg||1 , separated|
|Lambs lettuce||1 (For Serving)|
|For the avocado cream|
|Low fat fromagc blanc||3 Ounce (75 Gram, 1/3 Cup)|
|Lime||1 , juiced|
|Cracked black peppercorns||To Taste (For Garnish)|
|Beetroot||8 Ounce, peeled (225 Gram)|
|Lime juice||45 Milliliter (3 Tablespoon)|
|Snipped fresh chives||1 Tablespoon (For Garnish)|
1. Mix the dried yeast with the milk, then mix with the next 4 ingredients and the egg yolk. Cover with a dish towel and leave to prove for about 40 minutes. Then whisk the egg white until stiff but not dry and fold into the blini mixture.
2. Heat a little oil in a non-stick frying pan and add a ladleful of batter to make a 10 cm / 4 in pancake. Cook for about 2-3 minutes on each side. Repeat with the remaining batter mixture to make eight blinis.
3. For the avocado cream, cut the avocado in half and remove the stone. Peel and place the flesh in a food processor or blender with the fromage blanc and lime juice. Process until the mixture is very smooth.
4. For the pickle, shred the beetroot finely. Mix with the lime juice. To serve, top each blini with a spoonful of avocado cream, garnish with cracked peppercorns. Serve with lamb's lettuce and the pickled beetroot, garnished with chives.