BUTTERMILK BLINIS (12 med or 24 mini)

• 250ml buttermilk
• 1 extra-large free range eggs
• 1 cup plain flour
• 2 teaspoons caster sugar
• 2 teaspoons baking powder
• ½  teaspoon salt

1. Combine all ingredients until smooth and rest for at least 20 minutes or overnight
2. Heat a non-stick pan brushed with butter or oil. Using a tablespoon for mini or two tablespoons for a larger size, spoon batter into pan, and cook for one minute on each side or turn when bubbles appear.

CRÈME (enough for 12 medium/24 mini blinis)

• 1 tub full fat cream cheese (plain or smoked salmon flavour)
• 1 tub sour cream
• 2 teaspoons Sriracha ( or use the new Sriracha and coriander cream cheese from Woolies)

Combine and pipe onto the blinis with a piping or Ziplock bag

PICKLED ONION & MUSTARD SEEDS

• 2 red onions, thinly sliced
• 3 radishes, thinly sliced
• 3 mini cucumbers, thinly sliced
• 1 cup white wine/grape/cider vinegar
• 1 cup red wine vinegar
• 2 teaspoons yellow mustard seeds
• 4 tablespoons castor sugar

1. Soak the onions and radishes in cold water for 20 minutes, then drain
2. Dissolve vinegar and sugar then add the mustard seeds
3. Layer the vegetables in a jar and pour over the pickling juice

COOK’s Notes: Onions can be pickled and refrigerated for 2 weeks

TO ASSEMBLE

Pipe the crème onto the blinis, add a swirl of smoked salmon or trout and top with pickled onions. Garnish with dill, chives or caviar pearls. Alternately chop the onion and combine with chopped salmon and chives.