Festive Blini Hors d'Oeuvre | Taste France Magazine

Ingredients

• 125.00 g French Wheat Flour
• 0.50 sachet Baker's yeast
• x 1.00 Egg
• 120.00 ml Lukewarm milk
• 15.00 g (melted) French Butter
• 0.50 tsp Salt
• Oil or butter
• 3.00 cut into thin slices Fresh figs
• 120.00 g (sliced) French Foie Gras
• Microgreens
• 1.00 (very thinly sliced) French Pear
• 60.00 g (crumbled) Roquefort PDO
• Grenoble Walnuts and Périgord Walnuts PDO
• 100.00 g (smoked, cut into strips) French Trout
• 100.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO
• Lemon zest
• 1.00 tsp Lemon juice
• 1.00 tsp Finely chopped dill
• Pepper & fleur de sel