Ingredients

Blinis

• 2 tsp dry yeast
• 200ml warm milk
• 1 tsp caster sugar
• 120g plain flour
• 3 eggs separated
• 120g buckwheat flour
• maldon salt
• butter (for cooking)

To Serve

• 200g Smoked salmon
• 200g creme fraiche
• 1 jar keta (salmon caviar)
• Aubergine caviar (see recipe link at end of recipe)
• 2 tbps chives finely chopped

Method

1. Blinis: Place 4 tbsp of the milk and caster sugar in a bowl and sprinkle over the yeast, mix it until dissolved. Cover it with cling film and set aside in a warm place for 10-15 minutes until frothy.
2. Sift the plain flour into a bowl and stir in the yeast mixture until smooth cover it and set aside in a warm place until doubled in volume.
3. Stir in the buckwheat flour into the yeast and flour mixture. Beat the egg yolks in a container with the milk then mix into the batter with a pinch of slat until smooth. Cover the mixture and et aside until doubled in volume (around 30 minutes).
4. Whisk the egg whites in a clean bowl until stiff with soft peaks. Fold the egg whites into the batter, cover and set aside for 15-20 minutes until risen.
5. To Cook: Heat a crepe pan or frying pan over a moderate heat, when it is warm melt 1-2 tbsp of butter in it. Place generous tablespoons of the batter in the pan and cook each one for 1 minute on each side. They should be golden and risen. Keep them moderately warm until ready to serve.
6. To Serve: Place 4-6 pancakes on each plate. Place small slices of the smoked salmon on half or all the pancakes and top with a teaspoon of creme fraiche and a finished with a little salmon eggs. Place generous teaspoonfuls of aubergine caviar on half or all the blinis' followed by 1/2 a teaspoon of creme fraiche and sprinkle of finely chopped chives. Serve. Blinis are excellent with good frozen vodka which makes for a very indulgent Sunday Brunch.