Smoked Salmon Blinis: Bitesize Luxury For New Year’s Eve

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Even when I was young, the prospect of sleeping on someone else’s floor or braving the night bus home in the early hours of the morning didn’t really appeal.

If you are more sociable than I am, these also make the most impressive party snacks – and ones that suggest far more preparation and skill than they actually require.

These are perfect little pancakes that you can pile all sorts of delights on. Serve with crème fraîche or soured cream and smoked salmon, salmon roe, or, if you’re feeling really fancy, caviar.

Makes 24 blinis Takes 5 minutes Bakes 10 minutes What you need 150g self-raising flour 1 egg 200ml whole milk 1 tablespoon vegetable oil 30g salted butter, for frying

Whisk together all the ingredients apart from the butter until the batter is smooth. It should be the texture of double cream.

Heat a large frying pan to a medium heat. Add a small piece of butter and let it melt, swishing it around. Spoon tablespoons of batter into the pan and cook for a couple of minutes.

They are ready to flip when you can see bubbles on the uncooked side and they move easily on the bottom of the pan. Cook for another two minutes on the other side of the pan.

You may find during your first batch that your heat isn’t quite right, that the blinis are catching and browning too quickly, or are staying pallid.

Adjust accordingly and continue with the rest of the batter. As the butter browns, you can wipe it out carefully with kitchen paper and add a new knob of butter and continue as before.

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Smoked Salmon Blinis: Bitesize Luxury For New Year’s Eve

Even when I was young, the prospect of sleeping on someone else’s floor or braving the night bus home in the early hours of the morning didn’t really appeal.