Smoked salmon and prawn blinis

For the blinis mix the 2 eggs, the oatbran, salt, pepper 200 g of fromais frais until smooth.

Cook the blinis on medium heat in a non stick pan until golden brown. Leave to cool.

Mix the rest of the fromais frais with half of the lemon juice.

Clean and dry the prawns.

Once the blinis have cooled put a little of the fromage frais on top followed by the prawn, a little piece of smoked salmon and garnish with fresh dill.

Drizzle the rest of the lemon juice and fresh groud pepper on top.

Enjoy.