Buckwheat blinis

Sift the two flours with a good pinch of salt into a bowl. Add the yeast and the warm milk and beat with a hand whisk until smooth. Add the egg yolks to the batter. Cover with a tea towel and leave to rest for 1 hour, in a warm place away from draughts, until risen.

When ready to cook, add a pinch of salt to the egg whites and whisk until they form slightly soft peaks. Stir the batter, then fold in the beaten egg whites.

Heat a heavy-based frying pan. Grease sparingly with butter, then pour in a small ladleful of the blini mixture. Cook for 1½ minutes on each side. Place the blini on a dish, cover and keep warm. Make seven more blinis (each about 12cm in diameter) in the same way, using the rest of the mixture.

Serve warm topped with Taramasalata (on this website), smoked salmon trimmings and crème fraîche, Guacamole With A Kick (on this website), or Spicy Aubergine Purée (on this website).