Salmon and beet­root bli­nis

Living Etc - - ENTERTAINING / ETC -

Makes 20

20 shop-bought cock­tail bli­nis 150g Black Pep­per Boursin cheese juice of 1 lemon 160g pack hot smoked trout or salmon 1 small cooked beet­root, blitzed un­til chopped small fresh dill, sep­a­rated into sprigs Heat the oven to 200C°/gas mark 6. Put the bli­nis on a bak­ing tray and lightly warm in the hot oven to crisp them up. Trans­fer to a serv­ing plat­ter.

Mix the Boursin with a lit­tle of the lemon juice. Spread a dol­lop on to each blini, then top with a few flakes of fish.

Toss the beet­root in a lit­tle lemon juice, spoon a lit­tle on top of the fish, then add a sprig of dill to serve.

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