Blinis with ricotta cream, ginger, lemon and lumpfish roe
For the blinis
1 teaspoon baking powder
2 tablespoons melted clarified butter
½ teaspoon salt
For the filling
300g cow’s milk ricotta cheese
2 tablespoons ginger juice
1 organic lemon
lumpfish roe to taste
Sift the flour into a bowl with the baking powder, a pinch of sugar and a pinch of salt. Add the egg, buttermilk and a tablespoon of melted butter, and stir together to obtain a smooth creamy mixture. Cover the bowl with plastic wrap and leave the batter to rest for about 1 hour.
Lightly grease a non-stick pancake pan and heat it. Pour in 1-2 tablespoons of batter or enough to make a round shape 5-6 cm in diameter. Cook the blini on a medium heat for about 1 minute on each side. When the surface begins to form bubbles, turn over the blini using a spatula and brown it on the other side. Continue cooking blinis until all the batter is used up.
Mix the ricotta cheese in a small bowl with the ginger juice (chop the ginger root, put it between two tablespoons and squeeze out the juice), the lemon zest (half a teaspoon or more to taste) and a little freshly ground pepper.
Arrange the blinis, placing a little ricotta cheese cream and lumpfish roe on each one as required.