Blini with salmon roe

1.Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.

2.Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then gently fold into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.

3.Whisk raw eggwhites until soft peaks form and fold through batter. Heat a heavy-based frying pan over medium heat, brush with remaining butter and cook tablespoonfuls of batter, in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.

4.Serve blini with onion, salmon roe, hard-boiled egg and crème fraîche.