Blinis sharing platter

Prep time 35 mins Serves 8

INGREDIENTS

● 120g pack smoked salmon slices ● 133g pack mini blinis ● 100g pack toasted crostini

● cornichons, to serve (optional)

For the mackerel pâté:

● 225g pack smoked mackerel, skinned

● 65g 50% less fat soft cheese ● 65g 50% less fat crème fraîche ● ½ lemon, zested ● 1 tbsp chopped dill, plus extra to garnish

For the salmon pâté

● 180g pack Tesco hot smoked salmon

● 65g 50% reduced fat soft cheese ● 65g 50% reduced fat crème fraîche ● 15g chopped tarragon ● 1 tbsp creamed horseradish sauce For the lemon crème fraîche

● 1½ lemons, 1 cut into wedges, ½ zested, plus 1 tsp juice ● 100g 50% less fat crème fraîche For the chive cheese

● 15g snipped chives ● 100g 50% less fat soft cheese

METHOD

1 To make the mackerel pâté, flake the mackerel into a food processor. Add the other pâté ingredients and blitz until blended but still with some texture. Season with pepper and transfer to a serving dish. Cover and place in the fridge. 2 Repeat the step above to make the salmon pâté. Cover and refrigerate until you are ready to serve.

3 Stir the lemon zest and juice into the crème fraîche with some seasoning. In a separate bowl, stir the chives into the soft cheese with some seasoning.

4 Arrange the smoked salmon, extra dill, blinis, crostini and cornichons (if using) on a platter. Serve with the pâtés, lemon crème fraîche, chive cheese and lemon wedges.