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!
Servings: 4 blinis
Ingredients
- 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
Instructions
- 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.