Salmon blinis

We always make salmon blinis for our festive parties. They’re really easy to put together and taste even better than they look.

15 mins

8

Easy

• 200g Field & Flower Scottish Smoked Salmon
• 100g packet of rocket
• Lemon wedges and dill sprigs, to serve

For the dressing:
• 142ml pot soured cream
• 2tbsp chopped fresh dill
• 1tbsp Dijon mustard

1. To make the dressing combine the soured cream, dill and Dijon, and season to taste. Set aside in the fridge until needed. Warm the blinis according to the packet instructions and allow to cool.

2. Top each blini with a little of the soured cream mix, a slice of smoked salmon and a little black pepper. Top with a sprig of dill and serve with the rocket leaves and lemon wedges to squeeze over.