Impress guests with Madeleine Shaw and Clarence Court Eggs’ delicious blinis. To make 12, blend the yolk of a Burford Brown egg, 1tbsp Dijon mustard, 2 crushed garlic cloves and ½tbsp rice wine vinegar in a food processor. Slowly add 200ml sesame oil, 4tbsp miso paste and half a deseeded, chopped red chili. Combine 220g spelt flour with a pinch of salt in a bowl. Make a well in the middle and crack in a large Burford Brown egg and 1tbsp olive oil. Beat and slowly add 240ml milk. Whisk until smooth. Soft-boil 12 quail eggs, peel and halve. Heat a pan over a medium heat and add a little oil and 1tbsp of the blini mixture into the pan. Cook for 1min on each side until cooked through and golden. Repeat. Top with a dollop of the miso mayo, quail eggs and smoked salmon.
The perfect bite-sized party food