Gluten-free Beetroot Blinis with Horseradish Cream and Crayfish

Beetroot Blinis

• 2 medium eggs, separated
• 280 g cooked beetroot, peeled, cut in pieces (2 cm)
• 170 g plain yoghurt
• 120 g buckwheat flour
• 1 tsp gluten-free baking powder
• ½ tsp fine sea salt
• 2 pinches ground black pepper
• 1 Tbsp olive oil, for frying, plus extra as needed

Horseradish Cream

• 6 sprigs fresh parsley, leaves only
• 100 g crème fraîche
• ¼ tsp fine sea salt
• 1 pinch ground black pepper
• ½ Tbsp creamed horseradish

Assembly

• 100 g crayfish tails, cooked