Blinis with creme fraiche, horseradish, smoked salmon and dill.
36 Canapé blinis
200ml creme fraiche
Salt and pepper
Lay the blinis out on the serving platter.
Add a few teaspoons of the horseradish sauce to the creme fraiche, season and stir well. Taste. The horseradish should be obvious but not overpowering.
Cut the smoked salmon into squares.
Fill a piping bag with the creme fraiche mixture and pipe onto the blinis. Add a square of smoked salmon, top with dill and apply a drop of lemon juice.
Tastes delicious with champagne.