Smoked salmon and creme fraiche blinis
14/12/2009
Smoked salmon blinis are the perfect appetiser for Christmas day. Light and delicious, they will leave your guests with plenty of room to enjoy the main course!
Ingredients
| 20 | Blinis |
| 150 g | Creme fraiche |
| 1 | Shallot |
| 1 tbsp | Fresh dill |
| 2 tsp | Lemons |
| 1 to taste | Black pepper - ground |
| 150 g | Smoked salmon |
Directions
- Arrange blinis or mini pilkelets on a platter.
- Combine the creme fraiche, finely chopped shallot, finely chopped fresh dill, finely grated lemon rind and ground black pepper in a bowl, then mix well.
- Top each blini with 1 teaspoon of crème fraîche mixture.
- Place a roll of salmon on top and finish with a sprig of dill.
Wine Match
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