Blinis with Salmon, dilled creme fresh and caviar

The is a great adaptation from the master chef Antony Worral Thompson

Ingredients

For blinis:

75 grams plain flour
1 teaspoon baking powder
pinch salt
2 eggs
full fat milk
30 grams of butter for frying

For topping:
1 packet leaved salmon
1 tub creme fraiche
1 small bunch of dill
1 small pottle of caviar

Method

In a bowl mix the flour, baking powder, salt and eggs, adding enough of the milk to make a thick batter.

Melt the butter over a low heat in the frying pan and drop in a heaped teaspoon at a time. After about 4 minutes, bubbles will begin to form on the top of the blini, so turn them over.

When cooked, allow to cool on a cool rack.

Meanwhile, finely chop some a teaspoon of the dill and mix well with 4 tablespoons for the cream fraiche. Once mix, spread on the cooled blinis, top with the salmon, and smear a small amount of the creme fraiche on top of the salmon, and top the salmon with the caviar. Serve with a good acid champagne like Pelorus or Number 1.