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    Blinis with kiln-smoked salmon

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    Blinis with kiln-smoked salmon

    A simple but delicious warm or cold canapé, perfect with pre-dinner drinks or as a light starter.

    • Christmas
    • Preparation time: 10
    • Cooking time: approx. 10 minutes or according to pack instructions
    • Total time: approx. 20 minutes

    Makes: 36


    36 Waitrose Canapé Blinis
    150g pack Waitrose Kiln Smoked Salmon
    3 tbsp crème fraîche
    2 tsp Hot Horseradish sauce
    1 tbsp chopped fresh dill
    Dill, to garnish
    Grated zest of 1 lemon


    1. Preheat the oven to 190°C, gas mark 5. Heat the blinis according to the pack instructions.
    2. Meanwhile, flake the salmon into a bowl, mix in the crème fraîche, horseradish and chopped dill.  Season to taste then chill in the fridge until ready to serve.
    3. Spoon teaspoonfuls of the mixture on to each blini, then garnish with dill, lemon zest and freshly ground black pepper.

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