24 blinis
200g hot smoked salmon, sliced
¼ cup salmon caviar, optional
Fresh Dill, to garnish
½ cup capers to garnish
Avocado crème fraîche
1 avocado scooped
200g crème fraîche
½ lemon, zest and juice
2 tbsp dill, roughly chopped
Salt and pepper, to taste
Blend all avocado crème fraîche ingredients together until smooth. Season to taste and spoon into a bowl.
Place blinis on a serving platter. Top each blini with a teaspoon of avocado crème fraîche, a slice of salmon, fresh dill, salmon caviar and capers.
Serve with lemon wedges on the side and glasses of chilled NZ Sauvignon Blanc.
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