A fantastic and sophisticated starter to impress your guests
Blinis with Hot-Smoked Salmon and Crème Fraîche
1 tbsp chopped fresh dill
Dill for garnish
160g pack Waitrose Hot Smoked Salmon Fillets
3 tbsp crème fraîche
2 tsp Burgess Hot Horseradish sauce
Grated zest from 1 lemon
36 Waitrose Canapé Blinis
- Preheat the oven to 190°C, gas mark 5. Heat a pack 36 Waitrose Canapé Blinis according to the pack instructions, then leave to cool.
- Meanwhile, flake a 160g pack Waitrose Hot Smoked Salmon Fillets into a bowl and, using a fork, mix in 3 tbsp crème fraîche, 2 tsp Burgess Hot Horseradish sauce and 1 tbsp chopped fresh dill. Chill in the fridge until ready to serve.
- Spoon teaspoonfuls of the mixture on to each blini, then garnish with dill and the grated zest from 1 lemon.
Typical values per serving:
Average user rating Based on 35 ratings
This recipe was first published in November 2007.