1 pack Seagrapes
- 100g plain flour
- 1 egg separated
- 150ml milk
- 25g melted butter
- snipped bunch chives
- for pan-cooking: oil
- 1 tsp grated lemon zest (unsprayed)
- 1 tablespoon of lemon juice
- 1 pinch of salt
- 125ml creme fraiche
- 150g thinly sliced cold smoked salmon
- sea grapes
- finely chopped chives
- ground black pepper
Remove the green caviar one hour before, Rinse and soak your dehydrated green caviar (you can do it the evening before)
For the Blinis:
put the flour in a bowl. Make a well in the middle, add the egg yolk and half the milk. Stir until a homogeneous smooth mass is obtained, gradually add the remaining milk. Then butter and chopped chives. Beat the egg whites until stiff and fold under the dough.
Add some oil to the pan, sauté for about 2 to 3 minutes on both sides until golden brown, remove and keep warm, or heat again shortly before serving.
for the garnish:
Season the chives with mustard, vinegar and olive oil in a small bowl.
Mix crème fraîche with a little lemon juice and peel. Now drain the sea grapes and put them on ice for a short time, so they get a fine crisp-to-blow texture.
Now add 1 piece of smoked salmon to each Blini, some creme fraiche. Sprinkle with the marinated chives and garnish with 2 strings of seagrapes and a little black pepper.
You can also garnish the bowl with beautiful salads such as beetroot or wasabi.