Serves 2 Sometimes we're just so sophisticated, it's scary
50g self-raising wholemeal flour;
50g self-raising white flour;
1tsp baking powder;
a pinch of salt;
1 medium egg;
150ml milk;
25g butter, melted, plus a little extra to grease the pan;
50g tin of caviar (lumpfish roe is a cheaper alternative);
100ml creme fraiche;
100g smoked salmon;
lime wedges, to garnish;
freshly ground black pepper
Combine the flour, baking powder and salt.
Beat the egg with the milk.
Make a well in the flour and gradually beat in the egg and milk.
Continue beating until you have a smooth batter.
Stir in the melted butter.
Lightly grease a non-stick frying pan and heat for a few minutes.
Drop in tablespoons of the blini mixture and cook for 2-3 minutes on
each side.
Cook in batches, without overcrowding the pan.
Set the tin of caviar in a bowl of crushed ice. Put the bowl on a
large plate, add a spoon of creme fraiche, strips of salmon, the blinis
and lime wedges.
Food & Drink 
