20 dill blinis (get the recipe here)
150g Pepper Boursin
Juice of 1 lemon
160g hot smoked trout or salmon
1 small cooked beetroot, blitzed or finely grated
Fresh dill, separated into sprigs
- Heat the oven to 200°C. If you cooked your blinis beforehand, place them on a baking tray and gently warm in a hot oven to crisp them up. Transfer to a serving platter.
- Mix the Boursin with a little lemon juice. Spread a dollop onto each blini, then top with a few flakes of fish. Toss the beetroot in a little lemon juice, spoon some on top of the salmon, then add a sprig of dill to serve.