With a long bank holiday weekend coming up in the UK, I cannot resist posting a brunch recipe - if it was after me, I would make breakfast the longest meal of the day, although don't think for a moment that I would make an effort to get up early... I do need my beauty sleep (as my recently taken passport picture shows all too clearly, and not in a good way).
Over the last few years I have been growing more and more infatuated with blinis, savoury pancakes and things of the like, although a bit more work than just toasting a bagel or slice of bread, they just lift the whole breakfast experience up a notch... if only because you feel someone's actually made an effort in the kitchen!
I particularly like these blinis - I guess I am calling them blinis because they're savoury, but they're not made with the usual buckwheat flour. Instead, they use finely riced cooked potatoes and buttermilk, resulting in the fluffiest, creamiest "pancakes" you could wish for - topped with some smoked salmon, horseradish cream and caviar, they're a wonderful weekend treat - top it off with a poached egg and you've got a breakfast fit for an emperor!