DILL BLINIS WITH SCOTTISH SMOKED SALMON &SCRAMBLED EGGS

I cooked this in one of the most beautiful settings I’ve been in: Loch an Eilein (Loch of the Island) at Aviemore. With the surrounding forest and hills and the castle ruins on an island in the middle of the loch, it’s been voted Britain’s favourite picnic spot.

Serves 4

For the blinis

l 175g (6oz) plain flour

l 1tsp baking powder

l 2 eggs, separated

l 150ml (5fl oz) full-fat milk

l Sea salt and freshly ground

black pepper

l A small bunch of dill, chopped

l 25g (1oz) salted butter

For the scrambled eggs

l 4 eggs

l 50ml (2fl oz) double cream

l 25g (1oz) salted butter

l 4 slices of smoked salmon,

chopped

Toserve

l 8 slices of smoked salmon

l 100ml (3½fl oz) crème fraîche (optional)

1 lemon, cut into wedges (optional)

lTo make the blinis, put the flour in a large bowl then add the baking powder, egg yolks and milk. Season well and mix together.

In a separate clean and greasefree bowl, whisk the egg whites until stiff (you can use an electric hand whisk or balloon whisk for this), then fold into the batter along with the chopped dill.

Heat a large flat griddle pan (or a heavy-based frying pan) over a medium heat until hot. Dot the butter over the griddle pan. Once it is melted and foaming, spoon the batter in to form 8 discs. Cook for a couple of minutes until each one has puffed up and you can see bubbles appearing on the surface, then flip over and cook until golden on the other side. Lift onto a plate and set aside.

To make the scrambled eggs, whisk the eggs and cream together in a bowl. Heat the butter in a nonstick frying pan over a medium heat, then pour the egg mixture into the pan and cook gently, stirring occasionally, until just set. Stir the chopped salmon through and season with black pepper.

Pile the slices of smoked salmon on to a serving plate with the blinis and serve the scrambled eggs alongside, with some crème fraîche and lemon wedges, if you like.