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Blinis with three toppings

An average of 4.0 out of 5 stars from 5 ratings
Blinis with three toppings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes about 60 blinis
Dietary
Nut-free

The thickness of the blinis is up to you – these are quite thin but if you make them too thick by mistake, slice them in half horizontally and you will get twice as many! Each of the toppings is enough for 20 blinis.

Ingredients

For the blinis

For the pea and feta topping

For the ginger and chilli prawn topping

For the avocado, tomato and olive topping

Method

  1. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack.

  2. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish.

  3. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives.

  4. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives.