Smoked Salmon Blinis
- 115g (4oz) self raising flour
- 1 egg
- 125ml (¼ pint) milk
- Salt and black pepper
- Olive oil
- Creme fraiche
- 150g (5½ oz) smoked salmon
- Lemon wedges
- Chopped parsley or dill
Place the flour in a basin, make a well in the centre. Add the egg, and half the milk , whisk together and thin to a dropping consistency with the remaining milk. Season.
2, 3 and 4 oven AGA: Wipe the simmering plate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the simmering plate, when bubbles rise to the surface, turn over and cook the other side. Put to cool in a clean tea towel.
Place the blinis on a serving plate, top each blini with a spoon of creme fraiche and a roll of smoke salmon. Garnish with the lemon and chopped parsley or dill.
Rayburn cooking: Cook direct on the hotplate
Conventional cooking: Cook in a frying pan on the hob.