A delicious starter from Simon Delaney.


  • for the blinis:
  • 5 g yeast
  • 50 ml milk warm
  • 100 g flour
  • 20 ml milk cold
  • 30 g salmon (finely diced)
  • dash of fresh lemon juice
  • 10 g butter
  • 5 ml oil
  • for the crème fraiche:
  • 30 g crème fraiche
  • juice of half a lemon
  • 20 g caper berries (trimmed and chopped)
  • black pepper, cracked
  • 6 chives, chopped


  • For the Blinis:
  • Mix the yeast and warm milk together in a bowl. Whisk in 20 g of the flour and allow to sit for 10 mins in a warm place.
  • Whisk in the remaining flour and milk and then the salmon. Season the mix and add the lemon juice. Cook the blinis in a small pan with a little oil and butter, set aside and keep warm until service.
  • For the Crème Fraiche:
  • Whisk together the crème fraiche and the lemon juice, slowly adding the chopped caper berries. Stir in the fresh cracked black pepper and chopped chives.
  • For the Salmon:
  • Cut the salmon into 2-4 cm thin slices and form into rosettes.
  • To Serve:
  • Place 3 small blinis in the centre of the plate, place 2 salmon rosettes alongside and garnish with some crème fraiche. Drizzle a little oil and lemon mix over the salmon and serve immediately.