Easy and refreshing party nibbles from Ravinder Bhogal.
Ingredients
- 20 cocktail blinis
- 20 large cooked prawns
- 20 picked coriander leaves
- 1 small jar salmon roe optional
- 1 long red chilli very finely sliced on the diagonal
- 2 tsp black sesame seeds
- For the mayonnaise
- 1 egg yolk
- 20 ml yuzu juice
- 1 tsp finely grated ginger
- 175 ml rapeseed oil
- sea salt to taste
- sea salt to taste
Servings:
Instructions
- Begin by making the yuzu mayonnaise. Put the egg yolk, yuzu juice and ginger in a small food processor and process until smooth. With the motor running, pour in the oil in a slow, steady stream; the mixture should start to emulsify and turn into a mayonnaise. Add salt to taste, then refrigerate.
- Warm the blinis according to the packet instructions and arrange them on a platter. Top each one with a little mayo, a prawn, a coriander leaf, a small spoon of salmon roe (if using), a piece of sliced chilli and a sprinkling of black sesame seeds, and serve.
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