Ingredients

• 2 free-range egg whites
• 1 free-range egg yolk
• 1½ tbsp self-raising flour
• sifted
• 1 tbsp olive oil
• 3 tbsp sun-blushed tomatoes
• chopped
• 6 fresh basil leaves
• torn
• 100ml/3½fl oz plain yoghurt
• salt and freshly ground black pepper
• 85g/3oz hot-smoked salmon
• flaked
• squeeze lemon juice
• 1 spring onion
• chopped
• salt and freshly ground black pepper
• 6 sun-blushed tomatoes
• 1 tbsp chopped fresh chives
• ½ lemon
• cut into wedges

Directions

• For the blinis
• whisk the egg whites with an electric hand whisk until stiff peaks form when the whisk is removed.
• Fold the egg yolk and flour into the egg whites.
• Heat the oil in a frying pan and drop four separate spoonfuls of the blini mixture into the pan. Fry for 3-4 minutes on each side
• turning with a fish slice. Remove from the pan and set aside.
• For the sun-blushed tomato topping
• place the chopped sun-blushed tomatoes
• basil and yoghurt into a bowl. Mix well and season
• to taste
• with salt and freshly ground black pepper.
• For the salmon topping
• place the salmon
• lemon juice and spring onion into a bowl. Mix well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the blinis onto a plate and top two of them with the tomato topping and two with the salmon topping. Garnish the blinis with whole sun-blushed tomatoes
• chives and lemon wedges.