Buckwheat blinis with smoked salmon and dill

Buckwheat flour 100g 200g

Baking powder ¼ tsp ½ tsp
Salt ¼ tsp ½ tsp
Egg separated 1 2
Milk 100ml 200ml
Crème fraiche 125ml 250ml
Fresh dill weed ¼ bunch ½ bunch
Smoked salmon 200g 400g
Ground black pepper To taste
Method
1. Sift the flour, baking powder and salt together.
2. Make a well in the centre of the flour.
3. Beat egg yolk and milk and add to the well.
4. Gradually draw flour into the egg mixture.
5. Mix to a smooth batter.
6. Whisk the egg white until it holds soft peaks.
7. Gently fold the stiff egg white into the batter.
8. Brush a frying pan or griddle with oil.
9. Preheat over a medium heat and when hot drop heaped teaspoonfuls of mixture onto the
surface.
10. Cook until bubbles appear and the underside looks golden.
11. Turn and brown the other side when golden take out and place on kitchen paper to soak up
any grease. (Brush the pan with oil between batches.)
12. Cool the blinis before topping.
13. Top each pancake with 1 teaspoonful of crème fraiche
14. Carefully take a little of the smoked salmon and place on top of the crème fraiche.
15. Grind a little fresh black pepper over the smoked salmon.
16. Pick a little dill and place on top of the smoked salmon to garnish.

Note; blinis are also served with sour cream and caviar.