Wild Mint Icing (recipe courtesy of Ben Benton from Savour Winnipeg):
½ cup butter
½ cup icing sugar
3 tbs wild mint leaves, finely chopped.
Soften butter then whisk all the ingredients together quite well (and don't wash the whisk, you'll want to use it to add a bit of extra sweetness to your blini batter)
For the blini:
1 cup flour
1 cup cream
Whisk together then drop batter on to a hot buttered pan using a tablespoon (this way you get nice little pancakes)
Once the blinis are done (they will be light brown on each side), top with a little dab of the wild mint icing and add several thinly shaved slices of wild plum (which are quite tart), and a little sprinkling of the wild hazelnuts (which you can de-shell using a nut cracker).
An easy, colourful little amuse bouche that is sure to please.