Blinis

I did say in “An intermission” that I wasn't trying to be a party pooper and wasn't at all against buying stuff to make life easier – far from it!

I'm just of the view that it's better to have the separate components ready to roll when you decide – not when the supermarkets do.

So, in this spirit I'm suggesting blinis – the tiny (originally Russian) pancakes - for your stash. You can actually get canapé size in packets of 36 or cocktail size in packets of 16. You'll find that to begin with blinis have a good “best-before” date. You can freeze them too, so really practical.

As for toppings for the little beauties, any mentioned in The joy of the jam – canapés will hit the spot.

My personal favourites not on that list – smoked mackerel paté first up, which, you'll be pleased to know, is actually healthy and a recipe I've used for ever.

Smoked Mackerel Pate

250g smoked mackerel

250g quark (it's a soft cheese made from skimmed milk – not nice on its own but great as a low fat product for healthy pate!)

Glug of lemon juice

Black pepper

Two tsps of creamed horseradish

Skin the mackerel, break up and put into food processor. Add the quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the pate to your personal taste.

You can then add, finely chopped sweet onion, chopped capers or chopped black olives.

If you can't get hold of quark you can use cottage cheese - low fat of course!

Smoked trout mousse is second up. I realise that smoked trout can be difficult to get and expensive when you can get it. You could use smoked salmon flakes as an alternative – check out the deals – 3 packets for £10 – 140g per packet.

Smoked Trout Mousse

400g smoked trout

2 tsp creamed horseradish (optional)

3 tbsp double cream

1 squeeze lemon juice

pinch of black pepper

Serves 4-6

Flake the trout and place in a mixing bowl with the horseradish and the double cream. Mash with a fork until well mixed, add a squeeze of lemon juice and season with black pepper – salt if required.

Serve with toast, blinis or whatever takes your fancy.

Will keep in the fridge for 2 days.

Thank goodness for James Martin – “makes an excellent canapé or starter”. He's right.

P.s. You can make the blinis if you'd prefer but it rather defeats the object of the exercise me thinks!