• 150 g (5 oz) buckwheat flour
  • 50 g (2 oz) self-raising flour
  • ½ teaspoon baking powder
  • 3 tablespoons chopped dill, plus extra sprigs to garnish
  • 2 tablespoons chopped parsley
  • good pinch of salt
  • 50 g (2 oz) lightly salted butter, melted
  • 150 ml (¼ pint) milk, plus 2 tablespoons
  • 2 eggs, beaten
  • 300 g (10 oz) cream cheese
  • 100 g (3½ oz) smoked salmon
  • pepper

Line 18 sections of 2 x 12-section bun trays with paper cake cases. Put the flours, baking powder, dill, parsley and salt in a bowl and mix together.

Whisk together the melted butter, the 150 ml (¼ pint) milk and the eggs with a fork in a jug and pour into the bowl. Using a large metal spoon, gently mix the ingredients together until evenly combined. Divide the mixture between the paper cases so that they are about half full.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until slightly risen and firm to the touch. Transfer to a wire rack to cool, peeling away the paper cases, if liked.

Beat the cream cheese in a bowl to soften, then beat in the remaining milk. Pipe or spread the mixture over the cakes. Cut the salmon into strips and roll up loosely to resemble flowers. Use to decorate the tops of the cakes. Garnish with dill sprigs and a grinding of pepper.

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