ingredients

Blinis
90 g "The tender butter" Elle & Vire
1 egg
1 natural yoghurt
10 g of sugar
250g of flour
½ sachet of baking powder
2 pinches of salt

The tuna tartar 17 cl of Normandy Cream UHT Elle & Vire
300 g of bluefin tuna
2 mature but firm avocados
2 "Granny" apples
2 mangoes
1 pinch of Espelette pepper
1/2 teaspoon of grated ginger
3 teaspoons of sesame oil
2 teaspoons of curry
The zest of a yellow lemon
The juice of a lemon
1 bunch of chives
Salt pepper

Steps

Blinis

Mix the flour, yeast, salt and sugar and add the Elle & Vire "tender butter", egg and yoghurt. This gives a smooth and thick paste.

In a preheated and buttered pan, pour a small amount of dough in the middle. Cook 1 min, then turn over the blini to cook on the other side.

Cook the other blinis on the same principle.

Tuna tartare

Peel the mangoes and cut into pieces, place in the freezer for 20 minutes.

Wash, dry and chive the chives. Cut avocados , apples and tuna into cubes.

In a bowl, place the tuna with lemon zest and 2 teaspoons sesame oil. Salt and pepper. Stir and reserve.

In another bowl, mix lemon juice, a teaspoon of curry, a teaspoon of sesame oil, grated ginger, salt and pepper. Add the diced avocados and apples. Mix and let stand for 1 hour in a cool place.

Remove the mango pieces from the freezer and place them in the refrigerator.

In the apple and avocado bowl, add 3 tablespoons of Elle & Vire UHT Normandy Cream and mix. Add the tuna and chives, and mix quickly.

Divide the tuna tartar over the blini.

Mix the rest of the cream with the mango. Add a teaspoon of curry, chilli, salt and pepper. Mix again, to obtain a kind of smooth ice cream.

Using two spoons, form spicy mango dumplings and arrange one on each plate.