Herb Blini with Smoked Fish

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.