Blinis black cuttlefish ink with salmon

Beat the egg with a pinch of salt and pepper, add the yogurt and mix well, add the flour mixed with yeast and beat with a hand whisk to obtain a homogeneous mixture. Add cuttlefish ink, stir again and then let the mixture rest in pre-cooled Freddy with blast chilling function for 20 minutes. Pour the mixture cold in a small bag and heat well a non-stick pan. With the help of the sac a few pour the mixture on the pan creating drops of about 2 cm in diameter.

Tighten one side for a couple of minutes, turn the disks on the other side and let cook for another 2 minutes. Decorate the blinis with a teaspoon of sour cream, the salmon cut into strips and some grass chopped onion with a knife.

The blinis are a great idea for an aperitif, easy to prepare and certainly effective. You can cook a great one quantity, freeze them with the function of delicate freezing of Freddy and keep them in the freezer for up to 6 months. If necessary, all you have to do is remove them from the freezer 30 minutes before serving and fill them as you like.