Smoked salmon & easy blinis

• wholegrain mustard↗1 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• mixed garden leaves100g g
• salmon↗200g g
• cooked beetroot↗3

  finely diced

• plain flour↗100g g
• egg↗1

  separated

• milk↗150ml ml
• butter↗25g g

  melted

• bunch chives

  snipped

• sunflower oil↗

  for cooking

Step-by-step instructions

1. 1

   For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.

2. 2

   Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.