1 Wash the zucchini, remove the seeds and grate them with the skin. Drain the pulp in a fine strainer over a bowl, then crush with a tablespoon to extract the remaining water from the zucchini.
2 Beat the eggs with the 2 tablespoons of oil. Add while mixing, the flour with baking powder, milk, salt and pepper. Set aside.
3 Heat a little olive oil and sauté the sliced onion for 3 minutes with the pressed garlic, then add the zucchini, chives and sauté over low heat for about 4 minutes.
4 Let cool then incorporate the pan mixture into the blini batter.
5 Let rest for 30 minutes.
6 In an oiled skillet make small spaced mounds and let brown over low heat 3 minutes on each side. Place them on paper towels and let cool.
Sauce preparation:
7 Whisk the Saint Moret with the sherry vinegar.
8 Add the shallot and minced dill, season with salt and pepper. Keep chilled.
Serve these blinis with smoked salmon and Saint Moret cheese sauce with dill.
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