Start by preparing your bubble & squeak mixture. Mash into a coarse mix and bind together with beaten egg and flour. Then form into equal sized balls and press into a small ring for an even blini shape. Leave to chill in the fridge on a floured tray for 30 mins.
Heat some oil on a griddle or in a non-stick frying pan. Then start cooking your bubble and squeak for 3-4 mins until golden and fry your eggs.
Build your canape with the bubble and squeak base, a teaspoon of cranberry sauce and top with your quail egg.
Finish with a generous pinch of aromatic truffle salt on each and serve warm.