Recipe for Mini appetizer pancakes

Mix all the ingredients for the dough in a bowl and let rest for one hour in the refrigerator.

In a small, pre-oiled hot pan, pour a small ladle of batter. As soon as holes appear, flip it and let it cook for about a minute. Repeat the process for the other pancakes and set them aside.

Desalt the preserved lemon by immersing it in a bowl of water. Wait about ten minutes, changing the water twice. Cut the lemon into small cubes and chop the chives. Mash the fresh cheese with the yogurt and olive oil. Add the lemon cubes and chives. Pepper to taste and mix well.

Wash and slice the cucumber. Wash, seed, and chop the bell pepper into cubes.

To finish, spread the spread on the blinis and top with either slices of cucumber or slices of bresaola. Sprinkle with diced peppers, season if necessary, and serve with a fresh, tangy cider or a flavorful, balanced cider.