Home made buckwheat flour blinis topped with smoked salmon and chive crème fraiche.
Beat 4 of the eggs together. Separate the remaining 2 eggs and add the yolks to the 4 whole eggs. Reserve the egg whites for later.
Melt the butter.
Warm the milk to blood temperature. Cream the dried yeast with the sugar, pour on 100ml of the warmed milk and leave for 15 minutes to activate the yeast. The mixture should begin to froth.
Sift both flours and salt into a large bowl. Make a well in the centre and add beaten whole eggs and yolks and mix well. Add all of the milk to the mixture and mix with a spoon or whisk until you have a smooth batter. Stir in the melted butter. Cover the bowl with cling film and leave in a warm place for 1 hour for the batter to prove. After 1 hour the batter will have almost doubled in size. Whisk the egg whites to soft peaks and then fold them into the batter.
To cook the blinis: Heat a frying pan over a medium heat and add a splash of sunflower oil. When the oil is hot, spoon in tablespoons of the mixture to create individual blinis. When bubbles appear on the uncooked side, turn the blini over and cook for a minute or so until both sides are golden brown. Continue this process until you have the required number of blinis.
Chop the chives with a sharp knife. Cut the smoked salmon into strips. Cut the lemons into wedges.
Mix the chives into the crème fraiche and season with salt and pepper.
When the blinis are cooked, top each blini with a generous amount of crème fraiche, a slice of smoked salmon and a squeeze of lemon juice.
«Fresh yeast can also be used when making blinis. If using fresh yeast, double the quantity of the dried yeast in this recipe. Try using dill instead of chives to vary the flavour of your creme fraiche.»