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FOR THE GRAVADLAX:
In a bowl, mix together the crushed peppercorns with the salt, sugar, 2 tablespoons of the dill and the lemon zest. Remove any pin bones from the fish with clean tweezers.
FOR THE BLINIS:
Tip the plain flour into a bowl and sprinkle over the yeast and sugar, then add 75ml warm water. Mix to make a dough. Cover with clingfilm and leave to double in size – this will take about 20 minutes.