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Salmon Blini Bites

A fail-safe recipe for making a big batch of wonderfully puffed blinis – they taste so much better than shop-bought!

Makes about 50 canapés

Hands-on time: 1 hour, plus rising and cooling

Cooking time: about 20 minutes

175ml (6fl oz) milk

40g (1½oz) butter

125g (4oz) plain flour

50g (2oz) wholemeal flour (bread or plain)

1½ tsp fast-action dried yeast

1 tsp caster sugar

½ tsp salt

2 eggs, separated

2 tbsp freshly snipped chives

1 tbsp sunflower oil

TO SERVE

Crème fraîche

Small cooked prawns and/or smoked salmon strips

Lumpfish caviar, optional

Per canapé (without toppings) 16 cals, 1g protein, 1g fat (1g saturates), 1g carbs (0g total sugars), <1g fibre

1. In a small pan, gently heat the milk and butter until the butter melts. Set aside to cool until just warm.

2. Place the flours, yeast, sugar, salt and plenty of freshly ground black pepper into a food processor and whizz to combine. With the motor running, add the warm milk mixture, followed by the egg yolks. Pour into a bowl, cover with clingfilm and leave to rise in a warm place for 45 minutes or until well risen.

3. When the batter is ready, whisk the egg whites in a separate bowl until they hold stiff peaks. Using a large metal spoon, fold the egg whites and chives into the batter.

4. Brush a little of the oil around a large non-stick frying pan and set over a medium heat. Working in batches, drop in teaspoonfuls of the mixture into the pan, spacing a little apart. Cook for 1 minute on each side or until golden. Move the cooked blinis to a wire rack to cool, and continue cooking with the remaining oil and batter.

5. To serve, dollop some crème fraîche on to each blini and top with prawns and/or smoked salmon. Spoon on a little lumpfish caviar, if using, and serve.

GET AHEAD

At the end of step 4, open-freeze the blinis until solid. Pack into a freezer bag or airtight container and freeze for up to 1 month. To serve, defrost in a single layer at room temperature. Complete the recipe up to 1 hour ahead of serving.