For the blinis

100	g	Zwicky 5-grain flakes
100	ml	milk
200	ml	hot water	add together into a large bowl and leave for 30 minutes
100	g	Zwicky spelt flour
1	tsp	sea salt
7	g	dried yeast	add these to the bowl and mix to a loose mixture
100	ml	soured cream
1		egg yolk	add to the bowl and mix with a hand blender to a smooth paste. Leave for 1 hour at room temperature (should be a thick batter)
		butter for cooking	heat the butter in a frying pan at medium heat, use a table spoon to scoop the batter into the pan, fry on both sides, leave in a warm place

For the topping

		Crème fraîche or cottage cheese	with a table spoon, place a good dollop on to the blinis
		smoked salmon	cut to size and place on blinis
		water cress	to garnish
		milled pepper	add to taste

Chef’s tip

The 5-grain flakes are available as an organic option. It is a mixture of wheat, oats, barley, millet and rye. All flakes are treated with the Kollath method; this means that all their nutrients are stabilised and preserved. Cereals are rich in fibre and promote a healthy digestion. Generally, cereals are high in carbohydrates, protein, fat, vitamins, minerals and trace elements.

Salmon has a high level of omega 3 fatty acids and is rich in the fat-soluble vitamins A and D. It also has a high level of the water-soluble vitamins B12 and pyridoxine.

Why not try a sweet version by putting apple sauce or jam on to the crème fraîche or a cottage cheese topping?

Another option is to mix 2 tblsp of sweet corn into the batter just before frying. With this version, no topping should be needed.