Fil for a queen

TREAT YOUR MUM TO AN ARRAY OF SWEET AND SAVOURY DISHES THIS MOTHER'S DAY ALONG WITH TEA OR CHAMPERS ON THE SIDE

- JESSICA BROOK

HERB BLINI WITH SALMON & WHIPPED RICOTTA

Serves 6

• 200g thinly sliced smoked salmon, torn
• 375g smooth ricotta
• 1 tbsp extra virgin olive oil
• Salmon roe, to serve
• Chopped chives, to serve
• Herb blini
• 3/4 cup (110g) plain flour
• ½ cup (50g) buckwheat flour
• 1 tsp dried yeast
• ½ cup (160ml) lukewarm milk
• 2 eggs, separated
• 150ml buttermilk
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped chives
• Melted butter, to brush

1. For the blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Whisk the milk and egg yolks together, then add to flour mixture and stir to combine. Add buttermilk and herbs, stir until a smooth batter forms. Cover and set aside for 1 hour to prove.

2. Whisk egg whites and a pinch of salt in a separate bowl until soft peaks form, gently fold through the blini batter.

3. Heat a large non-stick frying pan over medium heat. Brush with butter. In batches, add 2 teaspoons of blini mixture and cook for 2-3 minutes, or until bubbles form on the surface, flip and cook for a further 30 seconds, or until golden. Set aside, wipe out pan and repeat with remaining butter and batter.

4. Place the ricotta and olive oil in a small food processor. Process until smooth.

5. Plate up blini topped with ricotta, smoked salmon, salmon roe and extra chives, to serve.

TEA-POACHED CHICKEN WITH TARRAGON & CHIVES

Makes 6 sandwiches as part of a trio