Smoked salmon blinis with horseradish cream and a zesty salad

A perfect light starter for dinner with friends

For the blinis
175ml semi-skimmed milk
100g buckwheat flour
80g wholewheat strong bread flour
5g sachet of easy blend yeast
½ tsp salt
1 small pot of crème fraîche
2 eggs, separated
30g butter, for cooking

For the horseradish cream
2 tsp freshly grated or creamed horseradish
1 small/medium pot of crème fraîche

1. Gently heat the milk in a saucepan. It should be warm, not hot. Next, using an electric whisk, blend the flours, yeast, salt, crème fraîche, warm milk and egg yolks. Place the bowl in a warm place and cover with a tea towel. Leave the mixture to prove for at least half an hour, then beat the egg whites to stiff peaks and gently fold in. Return the bowl to a warm place, covered, for a further 30 minutes. Give it a final stir and the batter is ready to use.
2. To cook the blinis, use a non-stick frying pan on a moderate heat. Brush the pan with a little melted butter; add a tablespoon of batter to the pan and cook till set around the edges. Flip and cook till golden. Place on a sheet of baking paper and continue cooking till all the batter is used up. To reheat, warm through at gas mark 3/170ºC/ 325ºF.
3. Next, make the topping by mixing the horseradish into the crème fraîche, cover and refrigerate until needed.
4. For the salad, strip off the hardest outer fennel leaves and slice thinly using a vegetable peeler. Combine with the celeriac, turnip and grapefruit. Mix the lemon juice with olive oil, season, then pour over the salad and toss well.
5. To serve, dress each blini with a dollop of the cream, top with smoked salmon and leaves, and place the salad around.

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