A colourful bite with prawns and a fiery sauce. A perfect party recipe from the January issue of Sainsbury’s magazine.
Preparation time: 10 Minutes
Cooking time: 5 Minutes
2 ready-cooked beetroot (150g) in natural juices, drained
2 teaspoons creamed horseradish sauce
2 tablespoons crème fraîche
1 x 135g pack cocktail blinis
16 cooked prawns
Dill sprigs to garnish
Lemon zest to garnish
Preheat the grill. Whiz the beetroot in a processor or blender with the horseradish sauce and crème fraîche until smooth. Season well, then chill. Briefly toast the blinis under the grill on both sides and leave to cool.
Top each blini with a little of the beetroot mixture. Add a prawn, a sprig of dill and a sprig of dill and a little lemon zest and freshly ground pepper to each one.