Sweetcorn blinis with gravlax Alaskan salmon and keta caviar

Recipe from Frosta

Serves 4

Ingredients

160 g gravlax Alaskan salmon
60 g Alaskan keta salmon caviar
1 small tin sweetcorn
salt and pepper
nutmeg
1 egg
50 g flour

To make

1. Open the tin and pour off the liquid, tip ⅔ of the sweetcorn into a small bowl. Add the egg and purée the mixture.
2. Add as much flour as necessary to obtain a thick consistency. Season with salt, pepper and nutmeg before adding the remaining sweetcorn to the mixture.
3. Fry the blinis in a pan with oil and butter, and then spread with the graved lax and keta caviar