225g salmon fillet

75g smoked salmon, chopped

tsp chopped chives

30g crème fraiche

25g butter

80ml white wine

tsp chopped dill

juice half lemon

tbsp extra virgin olive oil

tbsp capers, chopped


225g buckwheat or wholemeal flour

225g plain flour


3 eggs

45g fresh yeast

10g sugar

700ml warm milk

15g melted butter

oil for frying


1. Melt the butter with the wine, add the salmon, so its covered and simmer for 5 minutes.

2. Cool and chill completely.

3. Now break into small pieces and combine with everything else, chill again.

4. To make the Blinis – sift the flours and salt into a bowl.

5. Make a well in the centre and add 2 whole eggs.

6. Mix the yeast, sugar and milk, leave for . couple of mins. Pour this slowly into the flour mix and whisk to make a smooth batter. Add the butter.

7. Leave the mix, covered somewhere warm for an hour.

8. Finally, whisk the egg white and fold into the mix before cooking.

9. To cook - heat some oil in a frying pan. Pour enough batter into the pan to make a 100mm blini. When the batter bubbles up, flip it over and cook the other side.

10. Serve with a quenelle of rillettes and extra pickled, sliced gherkin.

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