For 4 to 6 people
Prep. time: 25 min
- 24 blinis
- 400g smoked salmon
- 1 Lemon
- 125g crème fraiche
- 1 handful of dill
- Salt and pepper
1) Preheat the oven to 200C. Reheat the blinis for a few minutes.
2) Chop the dill, squeeze the half of the lemon.
3) Combine the crème fraiche, the dill, the lemon juice, salt and ground black pepper in a bowl, then mix well. Top each blini with 1 teaspoon of crème fraiche mixture and a roll of salmon and a sprig of dill.
You can also propose the salmon as a starter. In this case, present the smoked salmon on a nice plate with quartered lemons, sprinkle with dill and propose the crème mixture in a nice dipping bowl.