Pumpkin blinis with fresh cheese Moai Caviar

(For 4 portions)

• 1 small straight tube pumpkin
• 4 tablespoons of fresh cheese
• 150gr spelt flour
• 250ml of whole milk
• 1 tbsp baking powder
• 2 eggs
• Iluigi olive oil
• 2 shallots
• Jar of Moai Caviar - Koppert Cress
• Black pepper - Verstegen
• Coarse sea salt - Verstegen

Pumpkin:

• Peel and pit the pumpkin.
• Cut the pulp into blocks.
• Cook in water with 1 sliced shallot.
• When done, mix the pumpkin and shallot with a splash of cooking water and a dash of olive oil to a salve. Season well with some sea salt and black pepper.

Blinis:

• Make a blinis dough with some pumpkin salve.
• Take 200 g of pumpkin salve.
• Beat the eggs lightly and add milk, flour and baking powder. Now mix with pumpkin and season with salt and pepper.
• Heat the pan with some olive oil.
• Add batter with a tablespoon and fry small blinis, turn so that they are nicely baked on both sides. Finish batter and keep blinis warm.

Shallot:

• Finely chop shallot.

To finish off:

• Place a wipe of warm of pumpkin salve on each warm plate. Top each time with 2 warm blinis.
• Spoon a spoonful of fresh cheese onto each blini.
• Season with black pepper and place a few moai caviar strands on each blini.
• Now sprinkle some shallot chips and serve.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild Grey Flat