Name: Smoked Blinis With Mackerel Pate
Yield: 20
Ingredients: 50 g Pure Spread; 200 g Butter Beans; 1 Smoked Mackerel Fillet; 30 ml Lemon Juice; 30 ml Horseradish Sauce; Salt and Pepper; 50 g Pure Spread; 50 g Plain Flour; 50 g Wholemeal Flour; 1 tsp Baking Powder; 1 Large Egg; 150 ml Rice Milk; 0.50 tsp Salt

For the Pate

50 g Pure Spread

200 g Butter Beans(drained)

1 Smoked Mackerel Fillet(skin removed)

30 ml Lemon Juice

30 ml Horseradish Sauce

Salt and Pepper

For the Blinis

50 g Pure Spread

50 g Plain Flour

50 g Wholemeal Flour

1 tsp Baking Powder

1 Large Egg(separated)

150 ml Rice Milk

0.50 tsp Salt

Pate

Simply place all the ingredients into a food processor and blend to a smooth paste. Season.

Spoon mixture into a serving dish and garnish with slices of lemon slice or crushed black peppercorns.

Blinis

Mix the dry ingredients together in a large bowl. Mix the egg yolk with the milk and 25g of melted Pure spread. Make a hollow in the centre of the flour and gradually beat in with milk mixture. Beat to a smooth batter. Just before cooking, whisk egg whites until stiff and carefully fold into the batter.

Heat a griddle or frying pan and grease with the remaining Pure spread. Spoon a tablespoon of the batter mix onto the griddle or frying pan. When bubbles appear and the mixture is set, turn over and cook on the other side. Place on a warm plate and cover with foil. Keep warm in a heated oven. Serve the warm Blinis with the chilled mackerel pate.