Waitrose

Spiced smoked salmon blinis

Ingredients

20g porridge oats
1 black cardamom pod
1 clove
¼ tsp ground mace
¼-½ tsp ground white pepper
162g pack 16 cocktail blinis
4 tbsp crème fraîche
140g pack Waitrose Peat & Heather Scottish Smoked Salmon
2 tbsp chopped chives
 

Method

1. Place the oats, cardamom pod, clove and ground mace into a dry non-stick frying pan. Toast the ingredients over a high heat for 2 minutes, stirring and tossing regularly.

2. Tip the toasted ingredients straight into a small food processor or pestle and mortar, and add the ground white pepper. Blitz or pound the ingredients until they are almost a powder.

3. Warm your blinis either in a dry pan, the oven or the microwave.

4. Spread a little crème fraîche onto a blini, sprinkle with a little of the spiced powder, top with a torn piece of smoked salmon and then sprinkle a little more of the powder on top. Scatter over a few chopped chives.

5. Repeat the process with the rest of the ingredients. Keep any remaining ground spice in an airtight container.

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes

Serves: 4 as a canapé

Nutritional Info

Typical values per serving:

Energy 1,137kJ
272kcals
Fat 16.3g
Saturated Fat 9.3g
Carbohydrate 19.6g
Sugars 2.8g
Protein 11.8g
Salt 1.9g
Fibre 1.3g

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