For 4 servings 16 pieces

Tartar

200g smoked salmon trout
1 bunch chives
1 lime
20g lime oil
10g maple syrup (alternatively date syrup or honey)
20g ketjap manis

Blini

300g corn kernels (can)
2 egg yolks
1 egg
3 tablespoons flour
salt, nutmeg

clarified butter

4 baby corns

2 tbsp sour cream
juice of half a lime

For the tartar, dice the salmon, finely chop the chives. Add the lime oil, syrup and ketjap manis. Mix everything and chill the fish.

Mix the sour cream with lime juice.

Baby corn - if you can't get fresh, use the one from the jar. Dry it well.

Bake the baby corn parallel to the blini in a small pan.

For the blini, mash the corn kernels with egg yolks, flour, salt and nutmeg. Taste.

Bake the blini in clarified butter. For the optics you can still roast the baby corn with the "flamethrower".