Prawn, Asparagus and Dill Blinis

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  • 24 blinis (Marcels brand in supermarkets in freezer section are great)
  • 1/4 cup aioli
  • 24 prawns, cooked with heads and tails removed
  • 24 asparagus tips, lightly cooked
  • sprigs of dill
  • finely grated lemon zest


Arrange blinis on a platter. Straight from the freezer is fine as they defrost very quickly.
Spread with aioli and top with a prawn, asparagus tip and a sprig of dill.
Season with salt and freshly ground black pepper and a dusting of lemon zest.

* Remaining asparagus spears can be frozen for use in soups or chopped and used in stir fries and salads.

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