This is a tasty canapé. Blinis do take a little bit of time to make, but they are worth the effort. You can make them up to 3 months ahead and freeze. They will keep in the fridge for up to a week. Before you serve them, just flash them through a hot oven to crisp them up again. This recipe makes 10 small blinis.

You will need:
35g plain flour
35g buckwheat flour
1/4 tsp baking powder
pinch of salt
85ml milk
1/2 egg
1/2 tsp butter, melted
1/2 teaspoon of sumac
1/2 teaspoon of lemon zest
50g Smoked salmon
1 orange
Dill
Creme fraiche

Combine the flours with the baking powder and salt
Make a well in the center and crack the egg in, start whisking it in
Add the milk, gradually and keep whisking
Add the melted butter
Heat vegetable oil in a pan and fry the batter in batches, until golden brown
Marinade shredded smoked salmon with orange juice and zest and leave to sit for at least 20 minutes
Arrange salmon on the blinis, top with creme fraiche and dill