Spelt blini with hot smoked salmon and creme fraiche
⅔ cup (100g) plain spelt flour
1 tsp baking powder
½ cup (125ml) buttermilk
20g butter, melted
A pinch of sea salt
1 cup (240g) crème fraîche
1 tsp finely grated lemon rind
2 tsp lemon juice
300g hot smoked salmon, flaked
3 radishes (105g), trimmed, thinly sliced
2 tbsp fresh dill sprigs
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 mins. Coat the base of a frying pan with cooking-oil spray; heat pan over medium heat.
Spoon 2 tsp of batter for each blini into pan (depending on the size of the pan, make as many as you can); cook blini for 1 minute each side or until browned. Transfer to a wire rack to cool. Repeat with remaining batter to make the rest.
Combine crème fraîche, rind and juice in a medium bowl; season.
Top blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.