Blinis with homemade avocado cream, smoked salmon and mango
For 12 blinis
- 125 g Mix for blini (¼ pack)
- 220 ml milk (room temperature)
For the avocado cream
- 1 avocado
- Juice of 1/2 lemon
- Garlic powder
- 1 spring onion
- Salt and pepper
For the garnish
- 150 g smoked salmon
- 1/2 mango
- Several sprigs of flat-leaf parsley
Make the blinis
Combine the mix and milk, stirring until you have a smooth batter.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes. Place an oiled anti-stick pan over medium heat. Fry the blinis, making them as large or small as you like, for about 2 minutes until they are golden brown on both sides.
Make the avocado cream
Place the avocado in a blender and add the lemon juice, salt, pepper and garlic powder.
Finely chop the spring onion and add it to the avocado cream.
Garnish the blinis
Cut the mango into small cubes.
Arrange the blinis on a decorative platter, garnish with the avocado cream and smoked salmon and top with the mango cubes, springs of flat-leaf parsley and some pepper.1