Sweetcorn blinis with gravlax Alaskan salmon and keta caviar
Recipe from Frosta
160 g gravlax Alaskan salmon
60 g Alaskan keta salmon caviar
1 small tin sweetcorn
salt and pepper
50 g flour
- Open the tin and pour off the liquid, tip ⅔ of the sweetcorn into a small bowl. Add the egg and purée the mixture.
- 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.
- Fry the blinis in a pan with oil and butter, and then spread with the graved lax and keta caviar