Beetroot hummus blinis, Coupe du Tsar® and raw vegetables

Indulge yourselves with these romantic starters that can be made in a jiffy. Cut out your blinis with a heart-shaped cookie cutter and fill them with a tasty beetroot hummus, some salmon, raw vegetables.

Preparation time: 30 minutes

Serves 6

• 1 Classic Coupe du Tsar® 500 g
• 1 pack of blinis
• 1 bunch of radish
• 1 avocado
• 1 lime
• Some fresh herbs

For the beetroot hummus

• 1 tin of chickpeas
• 1 cooked beetroot
• ½ garlic clove
• 1 lemon
• 2 tablespoons of olive oil
• 1 tablespoon tahini (sesame puree)
• 1 teaspoon cumin
• Salt and pepper

Method

For the beetroot hummus

1. Cut the beetroot into pieces, degerm and chop the garlic, squeeze out the lemon juice.
2. Mix the beetroot with the garlic, olive oil, lemon juice, tahini, cumin, salt and pepper.
3. Add the chickpeas in several batches, add some water if necessary, taste and adjust the seasoning.

For the presentation

1. Using a cookie cutter, cut your blinis into a heart shape.
2. Slice your Coupe du Tsar® into thin slices.
3. Cut your avocado into small cubes.
4. Cut the radishes into thin slices.
5. Grate the lime.
6. Arrange a spoonful of beetroot hummus on your blinis.
7. Top with a slice of salmon, avocado cubes, a slice of radish, lime zest and some herbs.
8. Serve immediately.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira