1 Mix the egg yolks with lukewarm milk, yeast and salt.
2 Stir in the flour and add the melted butter.
3 Beat the egg whites and gently fold in the dough.
4 Heat the CRISTEL pan to half the heat of the fire for 2 minutes and make small heaps using a spoon.
5 Cook 2 minutes on one side and do the same on the other. Reserve.
6 Peel the avocados and mix them with the fromage blanc. Season with salt and pepper.
7 Spread the avocado mousse blinis then add a small piece of salmon and sprinkle with chia seeds.