¾ tsp active dried yeast
50 g buckwheat flour
50 g plain flour
¼ tsp salt
½ tsp sugar
1 egg, separated
butter for cooking
cook the other side until golden.
150-200 g hot smoked salmon, skinned and broken into small pieces
1 Tbsp chopped chives and/or dill (Ali brought both from her garden)
We scoffed three or four each and had to have a pause before the souffle. Then we had another pause before the lemon tarts - pastry by Ali, filling by Lynn. After all that I had a very late dinner of leftover souffle (see my Facebook page), and tonight I finished up the last bit of lemon filling by way of dessert. Waste not, want not....