Take a luxury seafood trip through this ultimate summer snack from Roy Brett at Dakota for Taste of Edinburgh. If you're not up for the challenge of making your own blinis, buy some and serve them slightly toasted.
1. In a bowl, fold the chopped shallot, garlic and chives into the fromage frais, then fold in the whipped double cream. Refrigerate until required.
2. Trim the smoked salmon and arrange it on four serving places. Refrigerate until required.
3. To make the blini batter, place the buckwheat flour, warm milk and yeast in a bowl, cover lightly with a damp cloth and leave for 1 hour at warm room temperature. Add the wholewheat flour, egg yolks and sugar, mix lightly, cover again and leave for another hour in the same place.
4. Whisk the egg whites with a little salt until they form soft peaks. Fold them into the flour mixture.
5. Heat half the butter in a non-stick frying pan. Using a teaspoon, drop small dollops of the batter into the pan. The blinis should measure about 5cm in diameter. Fry the blinis on both sides until they are nicely coloured. Keep warm on a wire rack.
6. Remove the serving plates from the refrigerator. Spoon a little of the fromage frais mixture next to the salmon and place a few blinis next to them. Add a lemon wedge to each plate and dress with a little cress.
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Recipe © courtesy of Roy Brett, chef at Dakota
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