Blinis are a staple party starter for a reason. Made by topping tiny pancakes with tasty morsels, they can be delicately held in one hand and eaten easily in one bite. Whip up a batch of these blinis with creamy ricotta, layered with smoked salmon, chives and salmon roe to really impress at your next gathering.
For the blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Whisk the milk and egg yolks together, then add to flour mixture and stir to combine. Add buttermilk and herbs, stir until a smooth batter forms. Cover and set aside for 1 hour to prove.
Whisk egg whites and a pinch of salt in a separate bowl until soft peaks form, gently fold through the blini batter.
Heat a large non-stick frying pan over medium heat. Brush with butter. In batches, add 2 teaspoons of blini mixture and cook for 2-3 minutes, or until bubbles form on the surface, flip and cook for a further 30 seconds, or until golden. Set aside, wipe out pan and repeat with remaining butter and batter.
Place the ricotta and olive oil in a small food processor. Process until smooth.
Plate up blini topped with ricotta, smoked salmon, salmon roe and extra chives, to serve.