Now that the countdown to Christmas is on, I thought I’d get you all in to the festive spirit with this super delicious blini recipe complete with quail egg, smoked salmon and the most game changing miso mayonnaise. I know it sounds fancy, but they are really simple to make and will no doubt impress your friends and family; whether you plan on rustling them up for a special brunch or as a show stopping starter. You just can’t go wrong with those runny yolks oozing on the salmon – and the blinis can be enjoyed cold with your favourite toppings afterwards. Really hope you enjoy, beautiful!
220g of spelt flour
240ml of your choice of milk
1 large Clarence Court Burford Brown egg
1 Clarence Court Burford Brown egg yolk
1 tbsp. of Dijon mustard
2 crushed garlic cloves
½ tbsp. of rice wine vinegar
200ml of sesame oil
4 tbsp. of miso paste
½ red chili finely chopped, de-seeded
250g of smoked salmon, cut into small pieces
12 Clarence Court quails eggs
To make the miso mayo place the egg yolk, mustard, garlic vinegar in a food processor, blend then slowly add in the sesame oil while the processor is still running, pour it all in the add the miso and chili.
To make the blinis place the flour with a pinch of salt in a large missing bowl. Make a well in the middle and place in the egg and a tbsp. of olive oil, beat together then slowly add in the milk whisking until there are no lumps.
Soft boil the quails eggs, peel them and slice in half.
Heat a pan to a medium heat and add a little olive oil. Grab a table spoon and place 1 tbsp of the mixture into the pan and cook for 1 minute each side, until nicely golden and cooked through. Repeat with the rest of the mixture.
Top the blinis with the smoked salmon, quails egg, mayo, chives and fresh lemon. Serves up!