Poached salmon and beetroot blinis

Beetroot and salmon topping

• 1000 g water
• 350 g fresh skinless, boneless salmon fillets
• 100 g raw beetroot, peeled and cut into small cubes (5 mm)
• 1 lemon, juice and zest only, no white pith
• 100 g watercress
• 1 tbsp Greek yoghurt
• 1 tbsp cream cheese
• 3 sprigs fresh dill, leaves only, plus extra for garnishing
• ¼ tsp salt
• ¼ tsp fresh ground black pepper

Blinis

• 2 tsp unsalted butter
• 150 g buckwheat flour
• 50 g wholemeal self-raising flour
• 1 tsp baking powder
• 225 g full cream milk
• 1 egg
• ½ tsp sea salt, plus extra to season
• olive oil spray, for frying
• sprig fresh dill, leaves only, plus extra for garnishing
• fresh ground black pepper, to season