Homemade blinis with foie gras, fig chutney & roasted walnuts

Instructions

1. Sift the flour into a large bowl, add the yeast and mix.
2. Separate the egg whites from the yolks. Beat the whites with a pinch of salt. Set aside.
3. In a separate bowl, mix the milk and egg yolks. Gradually beat in flour and yeast with a mixer. Cover the bowl and let the dough rise for 30 minutes at 35°C in the oven.
4. Let the dough come to room temperature for a few minutes and fold in the beaten egg whites.
5. Melt a tablespoon of butter in a frying pan over medium heat and place a generous tablespoon of dough into the pan for each blini. When bubbles form on the surface, turn the blinis over with a spatula and cook until golden brown. Repeat with the remaining batter.
6. Place the blinis on a plate, top with a spoonful of fig chutney and place a slice of foie gras on top. Add more chutney and garnish with a piece of toasted walnut, a tarragon leaf and sprinkle with freshly ground pepper. Serve and enjoy with a glass of Sauternes.

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