Serving up salmon, with buckwheat blinis

Ingredients

• 55 g buckwheat flour
• 140 g strong white flour
• ¾ tsp table salt
• 7 g dried yeast
• 165 ml cream fraiche
• 190 ml whole milk
• 2 large eggs separated
• 40 g butter
• 4 tsp honey
• ½ tsp cayenne pepper
• 120 g roasted walnuts
• Pinch of salt
• 2 small radishes thinly sliced
• 3 sticks of celery