Polenta blini with beetroot dip

1.Combine flour, polenta and caraway seeds in a medium bowl. Add 3/4 cup of the yogurt, milk and egg. Stir until smooth. Stand batter for 10 minutes to thicken.

2.Meanwhile, process beetroot, remaining yogurt, garlic and horseradish cream until smooth. Season.

3.Melt some of the butter in a medium non-stick frying pan over moderate heat. For each blini, spoon 2 teaspoons of polenta mixture into pan; spread to form a 4cm (diameter) disc. Cook 4 at a time for 1-2 minutes each side or until golden brown and cooked. Transfer to a wire rack. If necessary, heat remaining butter in pan between batches.

4.Spoon dip into serving bowl. Sprinkle with some of the chives. Serve blinis topped with dip and remaining chives.