Smoked trout giant blinis

Name: Smoked trout giant blinis
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp olive oil; 200 g baby spinach; 150 g ricotta; 20 g pack dill, fronds finely chopped, plus extra to serve; ½ unwaxed lemon, zest, then cut into wedges; 1 pack/s 6 buttermilk pikelets; 100 g pack mild Scottish smoked trout; 3 cooked baby beetroot (in mild malt vinegar), drained and finely chopped

Canapés for dinner? Why not? Start the party season as you mean to go on with oversized blinis topped with smoked fish and creamy whipped ricotta.

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Serves2
CourseCanape
Prepare15 mins
Cook5 mins
Total time20 mins

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1 tbsp olive oil
200g baby spinach
150g ricotta
⅓ x 20g pack dill, fronds finely chopped, plus extra to serve
½ unwaxed lemon, zest, then cut into wedges
1 pack/s 6 buttermilk pikelets
100g pack mild Scottish smoked trout
3 cooked baby beetroot (in mild malt vinegar), drained and finely chopped

Heat the olive oil in a large frying pan over a medium-high heat and fry the spinach with a pinch of salt for 2-3 minutes until wilted. Use a slotted spoon to scoop onto a plate lined with kitchen paper, leaving the excess liquid behind. Put the ricotta, dill and lemon zest in a bowl and use a balloon whisk to whip everything together. Season with salt.
Toast the pikelets following pack instructions. Divide between plates, then top with dollops of the whipped ricotta (reserving a little), followed by the spinach. Layer over slices of the trout, followed by the beetroot and remaining ricotta. Scatter over the dill fronds and some ground black pepper, then serve with the lemon wedges on the side to squeeze.