Buckwheat Blinis With Crème Fraiche and Smoked Salmon
115g (4 oz) buckwheat flour
Â½ tsp baking powder
1 egg, separated
150ml (Â¼ pint) milk
Little olive oil
1 x 200ml tub of Crème Fraiche (not low fat)
1 pack of smoked salmon trimmings, shredded
Fresh dill fronds
Serves 20 - 25
1. Place the flour, baking powder and pepper into a bowl and mix together. Make a well in the centre and add the egg yolk and almost all of the milk and mix to a smooth batter, adding the remainder of the milk if necessary (some flours absorb more liquid than others). Whisk the egg white to a soft peak stage and fold into the batter.
2. Wipe the Simmering Plate with a little oil on a piece of kitchen paper. Drop dessert spoons of the mixture onto the Simmering Plate, when bubbles rise to the surface, turn over and cook the other side. Put to cool in a clean tea towel.
Cook in a lightly oiled frying pan on the hob.
3. Place the pancakes on a serving plate, top each pancake with a spoon of crème fraiche and shreds of smoked salmon. Garnish with the lemon and fresh dill.
For Variation: substitute prosciutto for the salmon and garnish with tiny gherkins.