SALMON blinis have long been considered a posh way of serving smoked salmon, and are often a dish you would only find in a restaurant. However, this yeast based pancake is actually very simple to make.
The focus for this recipe will be the flavours of the buckwheat flour and acidic cream fraiche, which brings out the smokiness of the salmon. Traditionally the dish is served with caviar. However I have added my own touch of caramelized spiced walnuts which is kinder on the bank balance. Freshly shaved radishes and crisp celery sticks create a perfect sharing platter.