Blinis with crispy duck and soured cream

Serves: 20

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Total Time: 20

Prep Time: 5

Cook Time: 15

• 80 gram(s) plain flour
• 1 teaspoon(s) baking powder
• 2 medium eggs, lightly beaten
• 1 pinch(es) salt
• 100 ml milk
• 35 gram(s) (11/4oz) unsalted butter, melted
• 100 ml soured cream or crème fraîche
• 1  cooked, crispy duck breast, finely shredded
• 2  spring onions, finely shredded
• Plum sauce, to drizzle

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.
4. 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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