METHOD
1. Prepare the mini pancakes:
- In a bowl, mix the egg, salt, and sugar. Whisk until smooth.
- Gradually add the flour, stirring to avoid lumps.
- Pour in the milk and vegetable oil. Mix thoroughly until you get a smooth batter.
- Heat a frying pan over medium heat and lightly grease it with vegetable oil.
- Cook mini pancakes about 5–7 cm in diameter on both sides until golden brown. Stack the finished pancakes and cover them with a towel to keep them soft.
2. Prepare the avocado mousse:
- Peel the avocado, remove the pit, and transfer the flesh to a blender or bowl.
- Add the cream cheese (or sour cream), lemon juice, salt, and pepper. Blend until smooth and creamy. If needed, add a little water or cream for a softer consistency.
3. Assemble the dish:
- Spread a thin layer of avocado mousse on each mini pancake.
- Top with salmon or trout caviar.
- Sprinkle with fresh herbs (dill, parsley, or green onions).
4. Serving:
- Serve the mini pancakes on a platter garnished with herbs. You can add a few drops of olive oil for a glossy finish.
Notes:
- For a bolder flavor, you can add a bit of garlic or hot sauce to the avocado mousse.
- If the caviar is too salty, rinse it in cold water and pat dry before using.
Enjoy your meal
