Buckwheat blinis

For the blinis:

Into a mixing bowl, sift together the flours, baking powder and salt. Make a well in the centre of the dry ingredients and add the buttermilk and egg. With a small balloon whisk, beat together until the batter is smooth and lump-free. Pour in the melted butter and stir through.

Heat a non-stick frying pan and add a drop of vegetable oil to coat the surface. Be careful not to add too much as any excess oil will start to smoke. No further oil is required after the first batch, as the pan will now be seasoned. Add a level tablespoon of batter to the pan. Cook on a medium to high heat and only turn over, once tiny little bubbles form on the surface. Cook through for a further minute and then set aside on kitchen roll while you finish off the remaining batter.

For the beetroot and feta pâté:

Place all the ingredients in a blender and blitz until smooth, silky and very pink!

For finishing:

Spoon the beetroot cream into a piping bag fitted with a small, round nozzle. Pipe a generous amount onto each of the cooled blinis. Roll a slither of salmon into a rosette and press lightly onto the beetroot. Top with dill and a few pearls of caviart. Serve with a well chilled Chenin blanc or a glass of Champagne.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.