For the blinis
- Buckwheat flour – 65g
- Self-raising flour – 35g
- Baking powder – 1 tsp
- Pinch of salt
- Ground white pepper – 1/4 tsp
- Milk – 120ml
- Large, free-range egg – separated – x 1
- Melted butter – 25g (plus extra for frying)
- Chives, dill, parsley – finely chopped – 2 tsp of each (plus extra for garnish)
For the topping
- Creme fraiche – 100g
- Preserved lemon – flesh discarded – peel finely chopped – 10g
- Ground black pepper
- Pinch of salt
- MOWI smoked salmon
