Smoked Aquna Murray cod, buckwheat blinis, crème fraiche

Ingredients

• Sift dry ingredients into a large bowl.
• In a separate bowl, whisk all wet ingredients until well combined.
• Gently mix in dry mixture into wet without making lumps.
• Fold through cooked potato.
• Cover the bowl with cling wrap and place in a warm part of the kitchen to allow the mixture to double.
• Heat a large, heavy-based fry pan over a medium-low heat and add a tablespoon of butter.
• Add a spoon of the mixture into the pan. Cook over a medium to low heat until bubbles begin to appear on the top of the blinis.
• Turn the blinis and cook for a further 1 minute or until golden brown. Repeat (you can cook 3 or 4 blinis in the pan at the same time).
• Slice the fish into slices.
• Spoon the crème fraiche onto the blinis.
• Add a slice of the smoked Aquna Murray cod.
• Garnish with some fresh herbs.