Recipes
In a container, place the flour, yeast, and salt. Add the melted butter, 1 egg, cream, and yogurt. Mix well to obtain a smooth and thick dough.
In a hot, lightly buttered skillet, pour a small amount of dough.
Cook the blinis 1 min on each side.
Cut the salmon, tomato and black olives into small pieces, then chop the cucumber.
Pour the cream into a bowl with a pinch of salt and pepper. Whisk to thicken.
Add to each blini a piece of black olive for the eyes and two pieces of tomato for the mouth.
Sprinkle a few blinis with chopped chives and arrange a few salad leaves and grass blades to decorate the plate.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.
