Smoked salmon blini and stuffed eggs

In a jug, combine milk, butter, yeast and sugar, stirring to melt butter. Sift flours into a large bowl. Whisk in milk mixture and egg-yolk to make a smooth, thick batter. Cover bowl with plastic wrap and set aside in a warm place for 45 minutes or until batter has doubled in size.

In a small clean bowl, beat egg-white until soft peaks form. Lightly fold into batter.

Heat a large frying pan on medium and spray with oil. Drop heaped teaspoonfuls of batter into pan in batches. Cook 1 minute, until bubbles form on surface, then turn and cook a further 30 seconds or until golden. Allow to cool.

In a bowl, combine cream cheese, juice and dill. Spread on blinis. Top with salmon and chives.

Hard boil eggs. Shell and halve eggs, remove and puree yolks with mayonnaise and mustard powder. Stir through anchovies, herbs (try dill, chives and parsley) and lemon zest. Pipe into egg-whites. Top with a little paprika and ocean trout roe.