Classic smoked salmon on blinis with soured cream is the perfect partner to a glass of Graham Beck Blanc de Blancs.

Ingredients

• 1 egg
• 60ml (1/4 cup) crème fraîche
• 180ml (3/4 cup) milk
• 100g smoked salmon slices
• 125ml (1/2 cup) self-raising flour
• 30ml caviar
• 125ml (1/2 cup) buckwheat flour
• A few dill springs
• 5ml (1 tsp) salt
• 30g butter
• 15ml olive oil

Instructions

1. Whisk the eggs and milk together in a medium bowl until well combined.
2. Sift the self-raising flour, buckwheat flour and salt together in another bowl. Make a well in the centre. Add the wet ingredients to the dry ingredients and whisk until smooth
3. Heat the olive oil and butter in a large frying pan over medium heat. Add teaspoons of blinis batter to the pan and fry for 2 minutes on each side or until golden brown. Repeat with the remaining blinis batter
4. Top the blinis with a dollop of crème fraîche and smoked salmon. Garnish with caviar and dill spring.