Starters
International
InternationalSmoked Salmon Blinis
Bite-sized blinis topped with smoked salmon and a creamy finish. The tiers move from shop-bought blinis with soured cream up to homemade buckwheat blinis with house-cured salmon and caviar.
Nut-free
Budget version
Ready-made mini blinis, smoked salmon trimmings and soured cream.
Per serving£1.13
Total cost£4.50
Time10 min
Ingredients for 4
- 16 ready-made mini blinis
- 120 g smoked salmon trimmings
- 100 g soured cream
- 1 tbsp chives , snipped
- 1 lemon , cut into wedges
- black pepper , to taste
Method
- Warm the blinis briefly in a dry pan or low oven if you like, then leave to cool slightly.
- Spoon a little soured cream onto each blini.
- Fold a small piece of smoked salmon on top of each one.
- Scatter with snipped chives and a grind of black pepper.
- Arrange on a platter and serve with lemon wedges to squeeze over.
Equipment
- platter
The three ways, side by side
Budget
Ready-made mini blinis, smoked salmon trimmings and soured cream.
Better
Sliced smoked salmon, lemon-dill creme fraiche and capers.
Ultimate
Homemade buckwheat blinis, beetroot-cured salmon, dill cream and trout caviar.
