RUSSIAN BUCKWHEAT BLINIS WITH SMOKED SALMON

Makes 16 small blinis

1tsp instant yeast

250ml (9fl oz) tepid milk A pinch of sugar

75g (2¾oz) buckwheat flour 100g (3½oz) plain flour 1 large egg, separated

Butter

For the topping

100ml (3½fl oz) crème fraîche 200g (7oz) smoked salmon ½ a lemon

A few sprigs of dill, chopped Freshly ground black pepper In a bowl, stir the yeast into the milk and add the sugar. Sift the buckwheat flour with the plain flour into a separate bowl and make a well in the centre. Add the milk and yeast mixture, then the egg yolk. Whisk well, incorporating the flour into the mixture until there are no lumps. Set aside.

Meanwhile, in a clean bowl, whisk the egg white to soft peaks and fold into the batter until well combined. Heat a little butter in a frying pan and use a teaspoon to dollop in little rounds of batter, spacing them well apart. The mixture should be quite thick and hold its shape.

Cook the blinis for 2 minutes on the first side until little bubbles appear on the surface. Flip them over and cook the other side until golden, then lift on to a plate and set aside to cool a little. Continue until you have used up all the batter.

When ready to serve, top each blini with a spoonful of crème fraîche. Add a few small slices of smoked salmon, then a squeeze of lemon juice and finally a sprinkle of dill and black pepper.