Blinis with smoked salmon and lime
Serves: 4
Diffculty: Easy
This easy yet sophisticated canapé recipe from Delpeyrat and Saint Jean will delight your Boxing Day guests – and the use of lime rather than lemon just gives it that extra je ne sais quoi!
Smoked salmon and lime blinis
This easy yet sophisticated canapé recipe from Delpeyrat and Saint Jean will delight your dinner party guests – and the use of lime rather than lemon just gives it that extra je ne sais quoi!
- 4 large blinis (10-12 cm in diameter)
- 4 tbsp crème fraîche
- ½ a lime
- 300 g smoked salmon
- Salt
- ½ teaspoon crushed pink peppercorns
- A few iceberg lettuce leaves
- A few drops of olive oil and vinegar
- Warm the blinis.
- Gently part the salmon slice and tear the salad leaves.
- Add the seasoned crème fraîche.
- Season with a few drops of oil and vinegar.
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