A vibrant twist on a canapé classic. The beetroot adds colour and subtle earthiness, while the golden nori gives a striking finish. Blinis can be made ahead and frozen, or kept in the fridge for a day or two.

Prepare the blini batter:
Combine all blini ingredients in a bowl. Leave in a warm place (not above 40°C) for 20 minutes to activate the yeast.

Prepare the topping:
Dice smoked salmon. Mix with chopped parsley, lemon zest, and black pepper. Chill until ready to use.

Cook the blinis:
Heat a heavy-based skillet over gentle heat. Spoon 1 tsp portions of batter into the pan (3-4 at a time). Cook until bubbles form, then flip and cook the other side. Transfer to kitchen paper to cool.

Make the golden Nori garnish:
Brush nori sheet with edible gold lustre. Cut into decorative strips or shapes.

To assemble:
Pipe or spoon a small amount of crème fraîche onto each cooled blini. Top with the smoked salmon mixture. Finish with a strip of golden nori – it will soften and drape naturally over the salmon.

We were delighted to visit Nicci and Sophie at Home Gurr’own to shoot this issue’s festive canapé recipes – their signature inventive take on a traditional small bite – a brilliant example of their flair for creativity which has made them so in demand as wedding and event caterers.
Using organic principles, the team at Home Gurr’own grow many of the vegetables, herbs and edible flowers used to create their wedding and event menus. They also rear animals which are free to roam their idyllic smallholding – think Gloucester Old Spot pigs, Southdown sheep, chickens for eggs and bees for honey and mead. Any ingredients that they aren’t able to produce themselves, are sourced from the surrounding countryside to ensure the menus are always unique, fresh and local. To find out more see homegurrown.co.uk, call 07747 816541 or follow them on Instagram @homegurrown