Method

Step 1

Warm 12 mini blinis in a dry pan for 1–2  minutes or in the oven at 160°C for 3–4  minutes.  

Step 2

Boil 6 Duncan’s Eggs for 7 minutes, then cool under cold water, peel and slice each egg in half.  

Step 3

Add a small smear of crème fraîche to each warm blini.  

Step 4

Top each blini with a ribbon of smoked salmon.  

Step 5 

Place half a boiled Duncan’s Egg on top of the salmon.  

Step 6

Add a tiny dollop of crème fraîche, a touch of caviar and finish with a small sprig of fresh dill.