Spelt blini with hot smoked salmon and crème fraîche

Entertaining is simple with these quick spelt blini topped with hot-smoked salmon and crème fraîche
trout blini on a platter



1.Sift flour and baking powder into a medium bowl; make a well in the centre. Whisk egg, buttermilk, butter and salt in a jug; pour into dry ingredients, stir until just combined. Stand for 5 minutes.
2.Coat the base of a large frying pan with cooking-oil spray; heat pan over medium heat. Spoon 2 teaspoons of mixture for each blini into pan (6 at a time); cook blini for 1 minute each side or until browned. Transfer to a wire rack to cool. Repeat with remaining mixture to make 24 blini in total.
3.Combine crème fraîche, rind and juice in a medium bowl; season to taste.
4.Top blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.