For salmon blinis, you will need:

4 slices smoked salmon, cut into thin strips
8 quail eggs, just under hard boiled*, peeled and cut into halves
8 mini blinis
4/5 cup or 200ml crème fraiche
Juice of ½ lemon
2 tsp herring or lumpfish caviar
1 tsp lemon zest
1 tsp dill
3 tbsp olive oil
4 mint leaves

*Remove the quail eggs from the refrigerator about 30 minutes before cooking. Cook in gently boiling water for 2 min 45 sec. Immediately transfer to a bowl of cold water. Peel when cooled.

(serves 4)

In a small pan, warm the olive oil but do not over heat. Add the lemon zest, stir well and turn off the heat.

Warm the blinis on a baking sheet in a preheated oven at 180°C (350°F) for 2 to 3 minutes. Remove from oven.

Using an electric whisk, whisk together the crème fraiche and lemon juice until light and fluffy. Drop over the warmed blinis.

Sprinkle dill over the smoked salmon. Arrange the smoked salmon over the top. Put the olive oil mixture through a tea strainer to remove the lemon zest. Drizzle the oil over the salmon. Arrange the quail eggs, caviar and mint leaves on top of the salmon and serve immediately.