SMOKED SALMON & CRÈME FRAÎCHE BLINIS

INGREDIENTS
125g self-raising wholemeal flour
Pinch salt1 medium British Blacktail Free Range Egg,
200ml pot full fat crème fraîche
separated
150ml semi-skimmed milk
1-2 tsp vegetable oil, for frying
1 ruby grapefruit
1 tsp hot horseradish sauce
½ x 20g pack fresh dill, chopped
1 pack Waitrose & Partners Christmas Citrus
Smoked Scottish Salmon, cut into 20 strips

METHOD
1. Put the flour and a good pinch of salt in a
large bowl. Make a well, then drop in the egg
yolk. Follow with the milk and 1 tbsp of the
crème fraîche, then whisk to a thick batter.
Using a clean whisk, whip the egg white to
medium peaks, then fold carefully into the
batter using a metal spoon.
2. Put ½ tsp oil in a non-stick frying pan over
a medium heat. Drop 1 tbsp of the batter into
the pan, giving it room to spread to about
5cm across. Repeat until the pan is full. Cook
for 1 minute, then flip with a fish slice and
cook for 1 minute more, until puffed up and
golden on both sides. Lift on to a plate lined
with kitchen paper. Repeat to make 20 blinis.
3. Segment the grapefruit, allowing the juice to
drop into a separate bowl, and roughly chop
the flesh. Stir the horseradish and most of the
dill into the remaining crème fraîche, season,
then fold in the grapefruit. Serve on top of the
cooled blinis, with a twist of salmon, a sprinkle
more dill and a grinding of black pepper.