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Blinis with crispy duck and soured cream
Ingredients
80g (3oz) plain flour
1tsp baking powder
2 medium eggs, lightly beaten
Pinch of salt
100ml (4fl oz) milk
35g (11/4oz) unsalted butter, melted
100ml (4fl oz) soured cream or crème fraîche
1 cooked, crispy duck breast, finely shredded
2 spring onions, finely shredded
Plum sauce, to drizzle
1tsp baking powder
2 medium eggs, lightly beaten
Pinch of salt
100ml (4fl oz) milk
35g (11/4oz) unsalted butter, melted
100ml (4fl oz) soured cream or crème fraîche
1 cooked, crispy duck breast, finely shredded
2 spring onions, finely shredded
Plum sauce, to drizzle
Serve these blinis as a starter or main course. Make a big batch and freeze for a later date.
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Method
1 Whisk together the flour, baking powder, eggs, salt and just enough milk to make a thick batter. Stir well, allow to rest for 20 minutes.2 Heat a lightly greased, large, non-stick frying pan until hot, then drop 6tbsp batter onto it, leaving room between each spoonful to allow the blinis to spread out. Fry for 2-3 minutes each side, drain on kitchen paper and keep warm.
3 To assemble, place blinis on a platter and top each one with a spoonful of the soured cream or crème fraîche. Mix together the duck and spring onions and top each blini. Drizzle over plum sauce and serve immediately.
Cook's note
If you want to use fresh duck, simply sear a duck breast over a high heat on the skin side and pop into a hot oven for 20-25 minutes.
Photographs Peter Cassidy; food styling Sunil Vijayakar
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