Aperitif / Brunch

Preparing the blinis :

1. In a bowl, combine the flour, baking powder and salt. Make a well in the center and add the egg, milk, and melted butter. Lightly whisk the liquid ingredients in the center first, then gradually incorporate them into the flour until you have a smooth batter.
2. Heat the oil in a large non-stick frying pan over medium heat. Drop spoonfuls of batter into the pan to form small rounds about 5 cm in diameter.
3. Cook the blinis until bubbles appear on the surface and the edges begin to set (1-2 minutes). Flip them and cook for another minute. Transfer them to a plate lined with paper towels and repeat with the remaining batter.

The topping :

4. In a bowl, combine the EKABE thick cream with horseradish, Dijon mustard, chives, lemon zest, salt and pepper.
5. Place a small spoonful of horseradish cream and a strip of smoked salmon on each blini. Garnish with chives and/or radish slices. Arrange on a plate and serve immediately.

Tip:

You can prepare the blinis in advance. To reheat, loosely wrap them in foil and bake for 7-8 minutes at 180 °C.