Blinis with smoked salmon and avocado cream

For 4 people
Preparation time: 15 minutes
Cooking time: 12 minutes

EQUIPMENT AND ACCESSORIES

• Griddle: Initial, Bergerac, Fusion, Enosign
• Griddle accessories: large spatula

INGREDIENTS

• 2 eggs, whites and yolks separated
• 5 g of baker’s yeast
• 25 cl of milk
• 5 cl of heavy cream
• 150 g of flour
• 2 tsp of granulated sugar
• 90 g of smoked salmon, cut into thin strips
• 2 tbsp of chopped dill
• 60 g of avocado
• 60 g of heavy cream (full fat)
• Salt and pepper

PREPARATION

1. Dissolve the baker’s yeast in a bowl with lukewarm milk, then add the cream.
2. In a mixing bowl, combine the flour and egg yolks, then gradually add the milk mixture. Blend with an immersion blender.
3. Beat the egg whites until stiff, add the sugar and two pinches of salt, and beat again. Gently fold the egg whites into the batter, then add the smoked salmon and dill, mixing lightly.
4. Using a ladle, pour circles of batter about 12 cm in diameter onto the griddle. Cook for 2–3 minutes on each side over medium-high heat.
5. Blend the avocado and heavy cream together, then season with salt and pepper to taste.
6. Serve the blinis with the avocado cream and enjoy!

TIP

For an extra touch, top with salmon roe before serving!

Recipe taken from the book I Love Plancha - Solar éditions