1 cup of self-raising flour
1 large free-range egg
1 cup of semi-skimmed milk
Unsalted butter for cooking
110g crème fraîche
75 g Ocean Blue sliced smoked salmon
1 x 50g Black Pearl Siberian Caviar
1 x 20g packet of fresh dill, torn into 32 sprigs
For the blinis, place all the blini ingredients in a large mixing bowl and whisk until you’ve got a nice smooth batter.
Put a large non-stick frying pan on medium heat and add 1 small knob of butter.
Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis.
Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.
Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.
Then simply top with your crème fraîche, smoked salmon, dill and caviar!