Blinis with Creme Fraiche and Smoked Salmon
You can buy blinis in the chiller section of most supermarkets so all you need to do is top with smoked salmon, crème fraîche and dill. How easy was that?
- 20 store-bought blinis
- 250g Norwegian smoked salmon, thinly sliced
- 25g creme fraiche or sour cream
- Fresh dill, for garnish
Preheat the oven to 180ºc.
Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.