Salmon and Dill Blinis » Tatua

Salmon And Dill Blinis

Ingredients

20 cocktail blinis

Zest and juice of one lemon

200g smoked salmon, chopped

1 shallot, chopped finely

200f Crème Fraiche

1 small handful of fresh dill, chopped finely

Ground black pepper, to garnish

Method

In a bowl, combine zest and juice of lemon, chopped shallots and Tatua Crème Fraiche.
Arrange the cocktail blinis on a platter and spread a layer of the Crème Fraiche mixture on each blini.
Top each blini smoked salmon.
To garnish, sprinkle with pepper and top with dill.

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