½ cup buckwheat flour
½ cup plain flour
½ teaspoon baking powder
½ teaspoon salt
175ml water
1 large egg, separated
1 cup sauerkraut, roughly chopped
oil to pan fry
250g sour cream
2-3 teaspoons finely grated lemon zest
4 radishes, grated or shredded into fine matchsticks
1 green apple, cored and grated or shredded into fine matchsticks
2 tablespoons lemon juice
smoked mackerel, flaked
25g watercress or watercress microgreens
tobiko or salmon roe (optional)

These blinis make a nice change from the traditional smoked salmon kind. There is a bit of assembly needed, but you can have all the elements prepared in advance. You can serve the blinis warm, either shortly after you have cooked them, or reheated for 5 minutes in a 200°C oven, but they are also good at room temperature. I have used smoked mackerel but any smoked fish works well.


1.In a bowl combine the buckwheat and plain flour with the baking powder and salt then whisk in the water and egg yolk.
2.Leave to sit for 15 minutes.
3.Whisk the egg white to soft peaks then stir into the batter along with the sauerkraut.
4.Heat a little oil in a frying pan and cook spoonfuls of the batter for about 2 minutes each side until golden, then transfer to a tray while you cook the rest.
5.Store covered in the fridge for up to four days.
6.In a bowl mix together the sour cream and lemon zest.
7.In another bowl, mix together the radish, apple and lemon juice with a sprinkle of salt.
8.To serve, top the sauerkraut blinis with a dollop of sour cream, a flake of fish, some radish and apple, watercress and a spoon of fish roe if using.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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