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    Quail's egg blinis

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    Quail's egg blinis

    Serves: 6


    12 quail’s eggs
    2 tbsp finely chopped dill
    4 tbsp mayonnaise
    12 cocktail blinis
    Salmon caviar or lumpfish roe and sprigs of dill to serve


    1. Lower the quail’s eggs into gently simmering water and cook for 3 minutes then drain, shell and halve. Beat the dill into the mayonnaise, then spread onto the cocktail blinis and top with the eggs. Spoon a little salmon caviar or lumpfish roe on top and finish with sprigs of dill.

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