1 ripe avocado, mashed with fork
juice of 1 lime
2 beaten eggs
100 g sweetcorn (from tin)
75 g flour
1 tbsp baking powder
pinch of cayenne pepper
knob of clarified butter for frying
200 gr smoked salmon slices (or 6 medium size slices)
150 g creme fraiche
50 gr caviar
Combine avocado mash, egg, sweetcorn , lime juice, flour and baking powder. Add salt, pepper and cayenne pepper. You should receive a thick paste, thicker then pancake butter.
Melt the butter on medium heat and spoon your paste on the frying pan ( one large table spoon for each blini), flatten it an and fry for 2-4 min on each side or until the colour start to change into gold on sides. . Make sure blinis are not thicker then 3-4 mm otherwise they will burn outside but will not cook inside. Also it helps to preserve the lovely green colour.
Keep your blinis warm and decorate with salmon, creme fraiche and dill and caviar.