Cook up something amazing for breakfast

British chef Theo Randall has developed this delicious recipe for the perfect Sunday brunch in conjunction with Tropicana Juices. “This is my version of a traditional blini – a pancake, which I particularly love, that goes perfectly with the salty-sour cucumber and rich salmon,” Randall says.

What you need: 300g buckwheat flour; 600ml milk; 1 tsp sunflower oil, plus extra for frying; 1 free-range egg white, lightly beaten; 200g hot smoked salmon; 200ml crème fraiche
For the pickled cucumber: 1 cucumber, peeled and deseeded; a dash of red wine vinegar; sea salt; sugar

The work: Place the buckwheat flour in a bowl. Make a well and whisk in the sunflower oil, milk and beaten egg white. If you have time, allow the batter to rest for about an hour before using.
In a large frying pan heat 1 tbsp of sunflower oil, pour out the oil then add one ladle of the pancake mix, pour around the pan then flip it after two minutes.
Flake the salmon with your fingertips and sprinkle over the pancake.
To make the pickled cucumber: cut the cucumber into fine slices. Sprinkle with sea salt, a pinch of sugar and a dash of red wine vinegar. Squeeze out any excess liquid.
When the pancake is cool, spoon over 1 tbsp of crème fraiche and sprinkle over the pickled cucumber.

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