Delicious blinis with shrimps and herbs

Blinis are the perfect snack or starter—and endlessly adaptable. Here they’re topped with a fresh shrimp salad with herbs and green asparagus. The small pancake-like blinis are perfect for freezing and quickly reheating when guests arrive.

BLINIS (12 PCS)

• 100 g wheat flour

• 1 tsp baking powder

• A pinch of salt

• 2 eggs

• ½ l milk

• Butter for frying

Mix the flour, baking powder, and salt in a bowl. Whisk in the eggs, then gradually whisk in the milk. Heat a pan with a good knob of butter and fry small blinis. Use a tablespoon to drop small portions of batter onto the pan and shape them into round blinis right away.

SHRIMP SALAD

• 2 dl crème fraîche (18%)

• 4 tbsp mayonnaise

• 200 g hand-peeled shrimps

• 1 bunch green asparagus

• 1 bunch dill

• 1 bunch chives

• 2 spring onions

• Juice of ½ lemon

• ½ red onion

Bring a pot of water to a boil. Add the green asparagus and cook for 1–2 minutes. Rinse under cold water and let cool. Cut into small pieces. Slice the spring onions finely. Chop the chives and dill. Rinse the shrimps briefly in cold water and let them drain. Mix crème fraîche and mayonnaise together, then stir in the asparagus, dill, chives, and spring onions. Season with salt, pepper, and lemon juice.

Fold in the shrimps just before serving, as they can otherwise make the cream slightly watery.

Serve the small blinis with a generous spoonful of shrimp salad, a little finely chopped red onion, a few shrimps, and a sprig of dill. Enjoy!