Place both flours, bicarbonate of soda, cream of tartar and salt in a bowl. Place egg yolk in center and beat in, drawing in the flour mixture. Slowly add buttermilk, beating to form a creamy batter. Whisk egg whites in a separate bowl until softly peaking and gently fold into the batter. Set aside to rest for 15 minutes.

Heat a heavy-based frying pan over a medium heat. Add a little butter and heat until melted. Place small spoon fulls of the batter in the pan 3-4 at a time. Cook for 1 minute until bubbles form, and then flip and cook other side for another minute. The pikelets need to be about 4 cm in diameter. Repeat until all the mixture has been used.

Place the pikelets onto a tray lined with clean kitchen paper.

Mix together, in a bowl the crème fraiche with the tartare sauce or flavored mayonnaise such as Aioli. Add finely chopped herbs, and season to taste with salt, ground black pepper and a squeeze of lemon juice.

Arrange the buckwheat pikelets on a serving platter. Spread a small spoonful of the crème fraiche mix over each pikelet. Top with a piece of Regal Cold Smoked Salmon, and garnish with a few small spinach leaves. Serve with lime wedges.