Welcome party guests with these special cream cheese and smoked salmon blinis. The addition of beetroot provides a gorgeous, celebratory pink hue, while caviar offers a touch of sophistication. Just add a glass of Champagne in the other hand.
Make the blinis. Sift the flour and salt into a bowl. Make a well in the centre, then add the egg yolk and the olive oil and whisk, drawing in the flour. Slowly add the milk, whisking to a smooth batter.
In a separate, clean bowl, using a hand-held electric whisk, whisk the egg white to stiff (but not dry) peaks, then fold them into the batter.
Heat a non-stick frying pan over a medium heat. Once the pan is hot, spoon 1 tablespoon of the batter into the pan and cook for 1–2 minutes, until the edges are set and the mixture is bubbling. Turn the blini over and cook until golden brown on the other side, then place on a wire rack to cool. Cook in batches using the remaining batter until you have 12 blinis. Set aside to cool.
For the topping, place the beetroot, horseradish cream, salt and 50g of the cream cheese in the bowl of mini food processor and blitz until smooth.
Spoon the beetroot mixture into a clean bowl and fold in the remaining 75g of cream cheese, until evenly combined, thick and smooth. Spoon the mixture into the piping bag fitted with the medium open-star nozzle.
Pipe a swirl of beetroot mixture onto each blini, then top with flakes of the hot smoked salmon. Squeeze the lemon juice over the top, then garnish with a small amount of caviar and a sprig of dill.