1/3 cup whole wheat flour*
2/3 cup self-raising flour
1⁄2 teaspoon ground cumin
2 tablespoons finely chopped chives
1 tablespoon finely chopped flat-leaf parsley
1 free-range egg
1 tablespoon melted butter
1⁄2 cup milk
sea salt and freshly ground pepper
1 cup sour cream
1 tablespoon capers, chopped
finely grated zest 1 lemon
1 tablespoon finely chopped chives
200 grams smoked fish; we used smoked, black pepper mackerel
Blini: Combine the flours, cumin and herbs in a bowl. Whisk the egg, butter and milk together and stir into the flour to make a smooth, thick batter. Season well.
Heat a non-stick sauté pan with a little butter. Drop small spoonfuls of batter into the pan and cook until small bubbles appear on the surface. Turn and cook until golden. Transfer to a plate and cover with a clean tea towel to prevent them drying out. The blini can be made 2-3 hours before assembling.
Topping: Combine the sour cream, capers, lemon zest and chives in a bowl and season. Cut the fish into thin strips, discarding any skin and bones. Place a dollop of sour cream on each blini and top with smoked fish. Sprinkle with extra chopped chives if desired. Makes about 24
* Whole wheat flour can be purchased from health food shops and good food stores. It gives the blini a lovely nutty flavour.