BLINIS WITH SHRIMPS AND HERBS

BLINIS (12 PIECES)
100 gr wheat flour
1 tsp of baking powder
Salt
2 eggs
½ l milk
Butter (for roasting)

Mix wheat flour, baking powder and salt in a bowl. Whisk the egg in the bowl and then the milk. Heat a pan with butter and roast the small blinis. Use a table spoon to place the small portions on the pan, and form immediately the portions into round blinis. Turn over and cook the other side for about 1 minute until golden brown.

CREAMY SHRIMP SALAD
2 dl sour cream 18%
4 tsp mayo
200 gr hand peeled shrimps
1 bundle of green asparagus
1 bundle of dill
1 bundle of chives
2 scallions
Juice from ½ lemon
½ red onion

Start by heating water in a pot. When it boils, put in the green asparagus and let them boil in 1-2 minutes. Rinse with cold water and let them cool off. Afterwards, cut the asparagus in small pieces. Chop scallions, chives and dill. Rinse the shrimps in cold water. Mix sour cream and mayo and then add the chopped asparagus, dill, chives and scallions. Taste with salt, pepper and lemon juice. Add shrimps just before serving - in this way you avoid making the cream too watery. Serve the small blinis with some creamy shrimp salad, chopped read onion, 1-2 shrimps and some dill. Bon appetite!