1. Make a well

    Mix 100g wholemeal strong bread flour, 70g plain white flour, 1 tsp fast action yeast and ¼ tsp salt in a large bowl. Make a well in the centre and pour 1 lightly beaten medium egg and 250ml lukewarm milk. 

  2. Whisk the batter

    Whisk the egg and milk together gradually drawing in the flour until all of it is incorporated and there is a smooth batter. Cover the bowl with cling film and leave to stand for about 1 hour, after which it will have thickened slightly.

  3. Spoon it in

    Heat a large non-stick pan with a small amount of vegetable oil. Stir the batter and, using a teaspoon, drop about eight spoonfuls into the pan to make bite-sized pancakes. 

  4. Cook

    Cook for 1-2 minutes, until bubbles appear on the surface of the pancakes. Flip over and cook for another minute or until golden. Carefully transfer the blinis to a plate and repeat with the remaining batter. 

  5. Make the topping

    Mix 100g crème fraîche with 1 tbsp creamed horseradish, a squeeze of lemon juice and a little seasoning. Cut slices of smoked salmon into small pieces.

  6. Top the blinis

    Top each blini with a spoonful of the crème fraîche mixture and a piece of smoked salmon. Garnish with a small piece of fresh dill, a little lemon zest and black pepper, and finish with another squeeze of lemon juice.

    Calories 24 (1%), sugar 0.4g (0%), fat 1.2g (2%), saturates 0.6g (3%), salt 0.1g (2%), based on 60 servings. 

  7. Ingredients

    Ready to give these blinis a go at home? Here's your handy shopping list for all the ingredients you need, just jot these down or take a screenshot before you head to the shops.

    100g wholemeal strong bread flour
    70g plain white flour
    1 tsp fast action yeast
    1/4 tsp of salt
    1 medium egg
    250ml lukewarm milk
    vegetable oil
    100g crème fraiche
    1 tbsp of creamed horseradish
    lemon juice
    smoked salmon
    fresh dill
    black pepper