Salmon And Dill Blinis


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


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