Smoked Salmon Blinis

Prep time: 25 mins| Serves: 20

Ingredients:

• 120g plain flour

• 5g baking powder

• 2g caster sugar

• 2g sea salt

• 1 egg (50g)

• 150g milk

• 20g unsalted butter, melted (plus extra for frying)

To Serve

• 150g smoked salmon

• 100g crème fraîche

• 10g lemon juice

• 5g lemon zest

• 5g fresh dill, finely chopped

• 1g freshly ground black pepper

Method:

1. In a bowl, whisk together the flour, baking powder, sugar and salt.

2. In a separate bowl, mix the egg, milk and melted butter until smooth.

3. Combine the wet and dry ingredients to form a smooth, pourable batter.

4. Heat a non-stick frying pan over medium heat and lightly grease with butter.

5. Spoon small rounds of batter into the pan (around 15g each) and cook for 1–2 minutes until bubbles appear. Flip and cook for another minute until lightly golden.

6. Cool slightly, then top each blini with a spoon of crème fraîche, a curl of smoked salmon, a squeeze of lemon juice and a sprinkle of lemon zest, dill and black pepper.

7. Taste and adjust — a little more lemon, pepper or dill to suit your palate.

Storage:

Blinis can be made ahead and stored in an airtight container at room temperature for up to 1 day, or frozen for up to 1 month. Assemble just before serving for best texture and freshness.