Smoked salmon and horseradish blinis

December 18, 2016

Blinis with creme fraiche, horseradish, smoked salmon and dill.




36 Canapé blinis
Smoked salmon
200ml creme fraiche
Lemon juice
Horseradish sauce
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.




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