Smoked salmon blini

In a large bowl whisk 2 tbsp buckwheat flour with 3 tbsp all purpose flour, 1 tsp sugar, 1/8 tsp baking soda, 1/4 tsp salt, 1 egg yolk and 60ml milk.

In a separate bowl, whisk the egg white until it holdS soft peaks. Gently fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter.

In a large heavy cast iron or non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon level 1 tablespoons of the batter (about 6 at a time) into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini and cook until golden on the bottoms, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter.

Stir 2tbsp creme fraiche with 2 tbsp mayo and 1 tbsp horseradish cream.

Put 2 tsp of this mix on each blini, then some samphire, smoked salmon and some capers.

Finely grate some fresh horse radish on top and a sprig of dill

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