Danny Boome
from
Danny by the Sea
For a stylish starter, appetiser or party nibble, Danny Boome rustles up a classy variation on the classic Russian smoked salmon blinis
For a stylish starter, appetiser or party nibble, Danny Boome rustles up a classy variation on the classic Russian smoked salmon blinis
Smoked salmon blinis
Method
1. Spread the blinis bases out on a board.
2. Place the crème fraiche in a bowl. Stir in the dill and honey.
3. Place spoonfuls of the crème fraîche mixture on top of each blini.
4. Curl slices of Gravadlax into rosettes and place on top of the crème fraîche.
5. Refrigerate until ready to serve.
Prep:
10 min
Ingredients
12 Blinis, shop bought150g crème fraîche
1 bunch Dill, finely chopped
1 tsp clear honey
100g gravad lax, cut into strips
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