Semi-Restricted, Gluten Free, Dairy Free

Break the eggs into a large bowl. Beat until combined. Mix in the almond meal, coconut flour, bicarbonate/baking soda, and baking powder until well combined. If the mixture is too dry, add in a small amount of water.

Heat a large frying pan over medium heat. Melt one tablespoon of ghee or coconut oil in the pan. Place a teaspoon of mixture into the pan. Flatten slightly with the back of the spoon. Repeat until the pan contains several blinis. Cook for 2 minutes on one side, flip and cook for 2 minutes on the other side, or until cooked through. Remove and set aside. Repeat until all of the mixture has been cooked.

Scoop the avocado flesh into a bowl. Add the lemon juice and salt and pepper to taste. Mash

until smooth.

To make the blini, place a small scoop of avocado on the blini and top with smoked salmon and micro herbs. These are a perfect appetiser and are best served immediately.