Smoked Salmon Blinis

Makes 20

• 115g (4oz) self raising flour
• 1 egg
• 125ml (¼ pint) milk
• Salt and black pepper
• Olive oil
• Creme fraiche
• 150g (5½ oz) smoked salmon
• Lemon wedges
• Chopped parsley or dill

Place the flour in a basin, make a well in the centre. Add the egg, and half the milk , whisk together and thin to a dropping consistency with the remaining milk. Season.

2, 3 and 4 oven AGA: Wipe the simmering plate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the simmering plate, when bubbles rise to the surface, turn over and cook the other side. Put to cool in a clean tea towel.

Place the blinis on a serving plate, top each blini with a spoon of creme fraiche and a roll of smoke salmon. Garnish with the lemon and chopped parsley or dill.

Rayburn cooking: Cook direct on the hotplate

Conventional cooking: Cook in a frying pan on the hob.