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
Direction :
- Heat the pack of blinis according to pack instructions, then cool.
- 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.
- Add a dot of caviar to the top of each, then serve.
