Serve hot or cold
Step 1: To cook your salmon, simply place fillets in the centre of a preheated oven for 20-25 minutes
Step 2: Mix together salt, baking powder and flour. Mix together the egg, melted butter and milk and combine with the dry ingredients. Cover and stand for 20 minutes.
Step 3: In a large frying pan heat 1 tbsp of oil, covering the base of the pan. Put tablespoon amounts of the mixture in the pan, once golden turn the blinis in the pan and set aside. Repeat with remaining batter.
Step 4: Combine the horseradish and crème fraiche in a small bowl.
Step 5: On each blini, place a small spoon of horseradish crème fraiche before flaking a generous piece of salmon. Garnish with a grind of black pepper and a sprinkle of fresh dill.
Recipe courtesy of The Saucy Fish Co.
Naked Wine recommendation:
Chenin Blanc, Pale Rosé or Pinot Noir/Gamay