blinis mred rejer


300 g wheat flour
1 tsp salt
2 dl water
50 gr soft butter

Crum butter and flour, mix well and add salt. Add water slowly and gather the dough. Place the dough on the table and knead it thorughly. Form the dough into 12 small portions and roll each portion into a (very) thin and round tortilla. Roast the tortillas over high heat on a dry pan in aprox. 1 minute on each side. Place the tortillas under a clean dishtowel to keep them warm and soft.

200 gr hand peeled shrimps
½ mango
1 read bell pepper
½ read onion
2 scallions
1 big tomato

Chop the mango, read bell pepper, scallions, tomato and read onion finely. Wash the shrimps under cold water and place them on some paper towel. Mix it all together.

2 dl mayo
1 dl Sriracha Mayo
1 clove of garlic
2 tsp of sesame
Taste with salt and pepper

Roast sesame on a dry pan (do not use oil). When the sesame has turned golden brown, remove the pan from the heat. Mix mayo, Sriracha Mayo and sesame in a bowl. Crush garlic and add it to the bowl - taste with salt and pepper. Refrigerate the chili mayo before serving.

1 avocado
½ read onion
1 tomato
1 clove of garlic
Lime juice
Salt and pepper

Chop the read onion and tomato (remove water and seeds from the tomato). Chop garlic. Peel, pitt and mash the avocado in a bowl together with all the ingridients. Squeeze some lime juice in the bowl and taste with salt and pepper.

Before serving, Laura loves to finish the tortillas with the following toppings:

Finely chopped cabbage
Sour cream
Finely chopped scallions
Cashew nuts