- coconut oil, for frying
- 225g vine cherry tomatoes
- 1 large ripe avocado, sliced
- 1 lemon, cut into wedges
- 250g smoked salmon
For the blini batter:
- 60g ground almonds
- 40g arrowroot
- 1 tsp baking powder
- 2 eggs, separated
- 200ml hemp milk
- 1 tbsp fresh dill, chopped, plus extra to garnish
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped, plus extra to garnish
- salt and black pepper
Prepare to blini batter: mix the ground almonds, arrowroot and baking powder in a large bowl. Make a well in the centre and add the egg yolks and hemp milk. Whisk slowly. Add the herbs and stir with a fork. Season and set aside.
In a separate bowl, whisk the egg whites to soft peaks. Fold into the batter and rest for 10 minutes.
Heat some coconut oil in a pan over a low-medium heat. You will have to cook the blinis in batches. Pour a little batter into the pan and leave until little bubbles form on each blini. Flip and repeat on the other side. Keep them warm as you cook the rest of the batter in the same way.
In another pan, cook the tomatoes (on the vine) in a little oil over a medium hear for 3 or 4 minutes. When the bottoms blacken and caramelise, se aside.
To serve, top each blini with avocado slices. Squeeze a little lemon to prevent discolouration then top with a slice of salmon. Finish with a poon of caviar (optional) , pepper, fresh dill and chives and arrange on the plate with the tomatoes.