Instructions: To make the blinis, mix the egg yolk with the flour, dried yeast and then the lukewarm water. Whisk well and cover with a damp tea towel, leave in a warm place until doubled in volume (approximately 1 1/2 to 2 hours).

Whisk in the milk to make a batter consistency and then cover again, leave until small bubbles appear on the surface, about 1 hour. Whisk the egg white until it forms stiff peaks, then gently fold into the batter. Cook as for griddle scones.

Take 2 of the blinis and place some fromage frais or creme fraiche on one, a little smoked salmon and a few florets of broccoli on top. Then with the other blini simply place on top and serve it like a sandwich. Repeat with remaining blinis.

Grate the apples and the carrots together and mix in the fromage frais with a few broken walnuts. To finish the salad add a little black pepper and mix well. Serve on the plate with some leaves of crispy lettuce and the blini and salmon sandwiches.

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