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Quail's egg blinis
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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.
Typical values per serving:
This recipe was first published in March 2017.