
I happened to have some smoked salmon which needed using up - you know, like you do - and I wanted a new blini recipe. The problem with blini is that by about the third, you're feeling their leaden grip in your stomach. They stop being a vehicle for the topping and become a hindrance. I'd had my eye on
Felicity Cloake's recipe for a while now, as it's a variation on
Richard Bertinet's, and I think we all know I love Richard's gallic charm (and his excellent online baking shop).