The Inside: Good Housekeeping - - UNITED KINGDOM -

Al­ways a favourite, these yeasted blinis are an el­e­gant start to your feast.

Hands-on time 30min, plus ris­ing and cool­ing. Cook­ing time about 15min. Serves 8

For the blinis

• 125g (4oz) crème fraîche

• 150ml (5fl oz) milk

• 2 medium eggs, sep­a­rated

• 75g (3oz) buck­wheat flour

• 125g (4oz) plain flour

• 1tsp fast-ac­tion dried yeast

• 25g (1oz) but­ter

To serve

• 250g (9oz) crème fraîche

• Finely grated zest 1 lemon

• About 225g (8oz) sliced smoked salmon

• Hand­ful water­cress

• Caviar (we used lump­fish), op­tional

1 For blini mix­ture, heat crème fraîche and milk in a small pan, stir­ring un­til just warm. Whisk in egg yolks. In a large bowl, mix flours, yeast and ¼tsp salt. Add milk mix­ture; mix well. Cover and leave to rise in a warm place for 1hr.

2 In a sep­a­rate bowl, whisk egg whites un­til hold­ing medium peaks. Fold/stir into yeast mix. Re-cover; put in warm place for 1hr.

3 Melt some of but­ter in a large fry­ing pan over medium heat. Spoon in blini mix­ture to make rough 10-12.5cm (4-5in) rounds, spac­ing a lit­tle apart – fill­ing pan un­til full. Cook for a few min­utes un­til golden on base and bub­bles are set on top. Care­fully flip, then cook for a few min­utes un­til golden and cooked through. Trans­fer to a wire rack to cool. Con­tinue with rest of but­ter and blini mix­ture to make 8 blinis.

4 Mix crème fraîche and lemon zest with some sea­son­ing.

5 To serve, trans­fer blinis to a plat­ter or eight plates. Di­vide crème fraîche mix­ture among blinis and spread slightly. Top each with salmon and then water­cress, freshly ground black pep­per and caviar, if us­ing. Serve.

Per serv­ing 358cals, 13g pro­tein, 25g fat (15g sat­u­rates), 20g carbs (2g to­tal sug­ars, 1g fi­bre

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