Smoked salmon and creme fraiche blinis
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!
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|150 g||Creme fraiche|
|1 tbsp||Fresh dill|
|1 to taste||Black pepper - ground|
|150 g||Smoked salmon|
- 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.