Ingredients:
100g plain flour
70g buckwheat flour
1 tsp fast action yeast
¼ tsp salt
1 large egg, beaten
200-250ml lukewarm whole milk
Vegetable oil
150g full-fat creme fraiche
2 tbsps horseradish sauce
¼ tsp sea salt flakes
Black pepper
Half a bunch of dill, fronds removed and finely chopped and extra for garnish
200g smoked salmon
1 lemon
Serves 8
Method:
1. Mix the flours, yeast, and salt in a large bowl. Make a well in the centre and add the beaten egg. Slowly start to add your milk, whisking all the time, gradually drawing in the flour from the sides of the well until you have a smooth, lump-free batter. Cover the bowl with cling film and leave for 1 hour at room temperature. It will thicken slightly and result in a lighter batter. Alternatively, make the batter the night before then cover and leave in the fridge until needed, whisking well before use.
2. Heat a large nonstick frying pan over a medium high heat. Add 1 teaspoon vegetable oil and wipe out the pan with kitchen paper so only a light coating remains on the surface of the pan. Stir the batter, then use a teaspoon to drop in spoonful sized amounts to make bite-sized canapes. Try not to overcrowd the pan.
3. Cook for 2 minutes until you see bubbles appear on the surface of the pancakes and they are slightly golden. Flip over and cook for a further minute. Remove the blinis to a plate and repeat with the remaining batter, add more oil and wipe it out between batches as needed. Cover the blinis with a clean tea towel while you prepare the toppings.
4. Add the creme fraiche, horseradish, salt, dill and a generous grind of black pepper to a small bowl. Mix well and taste to correct the seasoning, adding more horseradish if you like.
5. If you have made the blinis in advance, heat them slightly in an oven at 160°C fan/180°C for a couple of minutes. Then top with a spoonful of the horseradish creme fraiche, some smoked salmon and a sprig of dill. Squeeze over the lemon and finish with a little more black pepper.