BRUNCH BLINIS

Treat yourself to a lie-in this Christmas Day, skip breakfast and start with these brunch-inspired mix ’n’ match canapés. Choose from salmon or eggs Benedict.

Hands-on time 10min. Cooking time about 3min. Makes 24

24 cocktail blinis ◆

3tbsp ready-made Hollandaise ◆ sauce 100g (3½oz) gravadlax with ◆ sweet mustard sauce (we used Waitrose) 1tbsp caviar, optional ◆

100g (3½oz) sliced ham ◆

6 cooked quail eggs, halved ◆

Celery salt, to taste ◆

1 Preheat the oven to 200°C (180°C fan) mark 6. Spread the blinis out over a large baking tray and cook for 2-3min, until just warmed through. Set aside on a wire rack to cool completely. 2 To make the salmon topping: mix 1tbsp Hollandaise sauce with 1tbsp of the mustard sauce from the gravadlax; spread evenly over half of the blinis. Top with a little torn gravadlax and a little caviar, if you like. 3 To make the eggs Benedict topping: spread the remaining Hollandaise sauce over the rest of the blinis, top each with a little torn ham, half a quail egg and a sprinkle of celery salt. PER SERVING 50cals, 3g protein, 2g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre GH TIP Try these toppings in freshly cooked mini croissants for a bakery-inspired brunch.