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BLINIS BLACK CUTTLEFISH INK WITH SALMON

BLINIS BLACK CUTTLEFISH INK WITH SALMON
  • Difficulty: Low

Ingredients for 4 people

1 egg

1 natural white yogurt jar

A pinch of salt

90 gr of flour type “0”

½ sachet of yeast for savoury pies

2 sachets of black cuttlefish ink (8 g)

50 gr of sour cream

50 gr of smoked salmon

Chive

Procedimento

PREPARATION

For the blinis: 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.

Suggerimenti

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.

Freddy
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