Let’s start with the blini. First mix the yeast and sugar with warm (100 degree F) water. Let it sit about 10 minutes until it gets foamy.

While your yeast is activating, whip the egg whites until foamy. This will help make your blini extra light and fluffy!

Then add in the blue cornmeal, flour, salt, warm milk, butter and eggs. and whisk until combined.

Let the batter rise in a warm place for 90 minutes. Now onto the radishes! Wash the radishes and slice thin.

Heat oil in a large saute pan over medium high heat and saute on both sides until golden brown, about 2 minutes per side. Then drain on a paper towel and sprinkle with salt.

Let’s work on the salad! Dice your apples into small piece and combine with small diced avocado, lemon, red wine vinegar, honey, chives, red pepper flakes, and salt.

Once your batter is ready (it should be similar to pancake batter, add more milk if it’s too thick) heat up a non stick pan over medium heat and dollop batter onto pan. I used a rounded teaspoon per blini, but you can use 2 teaspoons to make a bigger one of you choose. Cook in batches on each side until brown, or about 1-2 minutes for side. It’s quick, Natasha! Cover blini with foil to keep warm as you cook the others.

Now just put together your blini! Top warm blini with avocado salad.

Top that with a radish and chive garnish.