Smoked Salmon Blinis

Ingredients

Blinis

3 oz (85g) of plain flour; 1oz or 28g of buckwheat flour; 3g of dried yeast; Half a level teaspoon salt; 100 ml of Glenisk Organic Crème Fraîche; 125ml of Glenisk Organic Whole Milk; 1 medium egg, separated;

Topping

Smoked Salmon; Glenisk Organic Creme Fraiche; Sprinkling of Dill or Chopped Chives; Capers.

Preparation

Sieve both flours and salt into a bowl and add the yeast.

Very gently heat the créme fraiche and milk in a saucepan so that it's luke warm.

Remove from the heat and whisk an egg yolk into the saucepan.

Add to the flour mixture and whisk to a batter.

Cover the bowl with a teatowel and leave to stand for an hour or two, ideally in a warm (not hot) environment.

Whisk the egg white to a stiff peak and fold into the batter, which by now should have a slightly bubbly appearance.

Cover for a further 40 minutes.

Heat some butter in a heavy bottomed frying pan.

Spoon the mixture into the pan, varying the size according to whether you want breakfast blinis or bite-size canapés.

Allow the blinis to cool slightly before topping with the Créme Fraiche, Smoked Salmon and sprinkle the capers and dill or chives on top.

Serve and Savour!

Serves

4 for Breakfast or 8 for Canapés (Makes about 12-16 Blinis)