Salmon, caviar and dill blinis 28 September 2015
30 cocktail blinis
300 g kiln smoked salmon with dill
a small bunch of fresh dill
200 ml crème fraiche
50 g arhenka (mock caviar)
- Preheat the oven to 190⁰C (170 fan) / gas 5.
- Spread the blinis out on a baking tray, then transfer to the oven and reheat for 5 minutes.
- Meanwhile, break the salmon into large flakes and separate the dill into small sprigs.
- Spread each blini with crème fraiche and top with a salmon flake, a dill sprig and a small spoonful of arhenka, then serve immediately.