Method

• 1.
  Preheat oven grill to high.
• 2.
  To make burnt onion dip, place onions on a baking tray and brush with 2 tbs oil. Grill onions, turning every 4-5 minutes, for 15 minutes or until blackened. Sprinkle with sugar and drizzle with vinegar, then cover tray tightly with foil and set aside to cool.
• 3.
  When cool, transfer onion to a food processor and pulse until finely chopped. Add the goat’s cheese and whiz to combine. Season, then set aside.
• 4.
  Meanwhile, for the blinis, combine flours, baking powder and sugar in a bowl. Make a well in the centre, then add the milk, goat’s cheese, egg and butter. Season, and whisk until smooth.

• 5.
  Heat a large non-stick frypan over medium heat. Working in batches, place teaspoonfuls of batter into pan, spreading out to small circles. Cook, turning halfway, for 1-2 minutes or until golden and cooked through. Remove and cool on a wire rack. Repeat to make 30 blinis.
• 6.
  Add remaining 2 tbs oil to frypan and increase heat to medium-high. Add the chorizo and cook, stirring occasionally, for 4-5 minutes or until crisp and golden. Remove with a slotted spoon and set aside, reserving oil in pan. Add pickling onion to the frypan and cook, stirring occasionally, for 2-3 minutes or until crisp.
• 7.
  Spread blinis with onion dip, then top with crisp chorizo, onion and dill to serve.