Blini with smoked ocean trout, horseradish cream and salmon roe600ml milkhalf tsp sugar1 tsp salt50g butterhalf cup crème fraiche (or sour cream)2 large eggs2 and a half cups unbleached flourthree-quarters cup rye flour1 tsp instant dried yeast (Fermipan or equivalent)
Scald the milk and add salt, butter, sugar and sour cream. Cool and beat in the eggs. Place the flours and yeast in a large mixing bowl. Pour in the milk and egg mixture and mix well with a wooden spoon or hand whisk until smooth. Add a little more milk if batter is too stiff. It should be of a dolloping consistency but not too runny. Let rise for an hour or two in a warm place, until bubbles form. Scoop out dessertspoonfuls and cook like pikelets over moderate heat in a butter-greased non-stick pan, turning once when bubbles appear on the surface. Cool on a cake rack.
To serve:200ml King Island creme fraiche or rich sour cream3 tsp prepared horseradish (available in jars)good pinch sugar and saltsqueeze of lemon or limeslices of smoked ocean trout or salmonsalmon roe (optional)chives, cut into short lengthsWhip the creme fraiche and the horseradish together with the sugar, salt and lemon until quite stiff. Refrigerate or use immediately. Spread freely over two-thirds of the blini. Place a drape of salmon on top then garnish with a dollop of salmon roe and/or lengths of chive.