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Salmon, caviar and dill blinis 28 September 2015

Salmon, caviar and dill blinis

Makes 30  

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.

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