Perfect canapés

Appetising smoked salmon and cream chees


  • 225ml / just under half a pint of skimmed milk

  • 200g light creme fraiche

  • 75g buckwheat flour

  • 150g strong white flour 

  • 1 7g sachet of dried yeast

  • 2 eggs, separated

  • 1 tbsp cholesterol spread

  • As toppings: More light creme fraiche, light sour cream, smoked salmon, caviar (if you're fancy/loaded) and fronds of fresh dill. 


  • In a big bowl, sift in the flours and the yeast.

  • In a pan, over a low to medium heat, warm through the milk and creme fraiche. Once 'blood temperature' (that's such a sinister phrase, sorry!) whisk in the two egg yolks and add to the flour mixture.

  • Stir together well, cover with a clean tea towel and leave in a warm place for an hour.

  • In a separate bowl, beat the egg whites until fluffy and peaky. Using a metal spoon, fold into the flour mix. It should be bubbly and full of life. 

  • Once well folded in, cover and leave for another hour.

  • When you're ready to make your blinis, heat a frying pan over a medium heat and add the cholesterol spread to melt down.

  • Dollop in little pats of the dough and allow to cook through before flipping over to cook the other side.

  • Allow to cool on a wire rack. 

  • Once ready, top with your chosen toppings, adorn with a teeny frond of dill and serve. Ideally with ice-cold vodka.