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!
- 4 large blinis, 10-12 cm in diameter
- 4 tbsp crème fraîche
- ½ a lime
- 300g smoked salmon
- ½ teaspoon crushed pink peppercorns
- A few iceberg lettuce leaves
- A few drops of olive oil and vinegar
1Grate the lime zest. Mix with lime juice, fresh cream, salt and pink peppercorns.
2Warm the blinis.
3Gently part the salmon slice and tear the salad leaves.
4Add the seasoned crème fraîche.
5Season with a few drops of oil and vinegar.