This is a tasty canapé. Blinis do take a little bit of time to make, but they are worth the effort. You can make them up to 3 months ahead and freeze. They will keep in the fridge for up to a week. Before you serve them, just flash them through a hot oven to crisp them up again. This recipe makes 10 small blinis.

You will need:

35g plain flour

35g buckwheat flour

1/4 tsp baking powder

pinch of salt

85ml milk

1/2 egg

1/2 tsp butter, melted

1/2 teaspoon of sumac

1/2 teaspoon of lemon zest

50g Smoked salmon

1 orange


Creme fraiche


Combine the flours with the baking powder and salt

Make a well in the center and crack the egg in, start whisking it in

Add the milk, gradually and keep whisking

Add the melted butter

Heat vegetable oil in a pan and fry the batter in batches, until golden brown

Marinade shredded smoked salmon with orange juice and zest and leave to sit for at least 20 minutes

Arrange salmon on the blinis, top with creme fraiche and dill