Blinis

• 55g/2oz/generous 1/2 cup buckwheat flour
• 55g/2oz/generous 1/2 cup Doves farm gluten-free plain flour
• 1 teaspoon gluten-free baking powder
• 1 teaspoon olive oil
• 2 tablespoons sunflower oil
• 2 eggs, beaten
• 120ml/4fl.oz/1/2 cup water
• A drop of extra oil for frying

Topping

• 225g/8oz tub Tofutti Creamy Smooth orginal soya cream cheese-style dip, or soft goats'/ewes'cheese
• 1 tablespoon unsweetened dairy-free soya milk
• 155g/5 1/2oz good quality smoked salmon or trout cut into small strips
• 25g/1oz fresh chives, trimmed and then finely chopped
• Optional decoration, fresh dill or rocket leaves

Method

1. Sift the flours with the baking powder into a bowl, make a well in the centre and pour in the oils and eggs
2. Stir with a balloon whisk or fork and gradually incorporate the water
3. Leave the batter to stand at room temperature for 15 minutes
4. Heat a large non-stick frying pan with a drop of extra oil until very hot
5. Pour a tablespoonful of the blini mixture into the pan and repeat until you have 4 blinis, each about 6cm/2 1/2 in diameter. Keep repeating this format until you have enough blinis
6. Cook the blinis until they are firm on the underside and bubbling on the upper side then turn them over and cook the other side. Both sides hould be pale gold
7. Transfer the blinis onto a large, warm serving plate
8. Mix the dairy-free dip with the soya milk in a small bowl and beat unitl smooth. Place a blob onto the centre of each blini
9. Arrange the salmon or trout on top and sprinkle with chives. Serve immediately, or transfer enough blinis per person onto smaller warm plates and decorate with little strips of fresh dill, or rocket leaves with a drizzle of olive oil