Smoked salmon blinis

An easy and delicious festive starter, or to enjoy with drinks.

Ingreadient

• 162g pack cocktail blinis
• 120g pack No.1 Gravadlax
• 200ml pot French crème fraîche
• 50g pot Elsinore Lumpfish Caviar

Step by step

1. Heat the pack of blinis according to pack instructions, then cool.
2. Slice 120g gravadlax into thin strips. Top each blini with 1 heaped tsp crème fraîche, a few strips of salmon (twist them to fit) and little of the dill sauce from the gravadlax pack.
3. Add a dot of caviar to the top of each, then serve.