dill pesto blini with king prawns

Ingredients
Blini
3oz / 75g plain flour
1tsp / 5mlsp baking powder
6floz / 180ml milk
1 egg, beaten
2tbsp / 2 x 15ml Stark Naked Dill Pesto
2tbsp oil for frying
Topping
8tbsp / 8 x 15mlsp soured cream
7oz / 200g king prawns
4tbsp / 4 x 15mlsp caviar or lump fish roe (optional)
2tbsp / 2 x 15mlsp Stark Naked Dill Pesto

Cooking instructions
Sift the flour and baking powder into a bowl. Stir in the milk, egg and pesto and beat well.

Heat a little oil in a non-stick frying pan. Put tablespoonfuls of the mixture into the pan and cook 3-4 individual blini at a time. Fry for 2-3 minutes on each side over a medium heat. Put onto a wire rack to cool.

Just before serving, spoon a little soured cream onto each blini, add a prawn and a little caviar if using. Top with a little pesto and serve.