Smoked Salmon, Creme Fraiche and Beetroot Blinis

- Advertisement -


  • 1-2 beetroot, roasted and cooled
  • 250g creme fraiche
  • 1 tablespoon prepared horseradish
  • splash of vodka (optional)
  • pinch of sea salt
  • 30 blinis
  • 150g Regal Artisan Range Manuka Smoked Salmon
  • Fresh dill


Tip the creme fraiche into a bowl, mix in horseradish, vodka if using and a pinch of sea salt, mix well.
Grate the beetroot using a regular cheese grater (as opposed to a fine grater).
Arrange blinis on a platter and top with a dollop of creme fraiche, a sprinkle of beetroot and a curl of smoked salmon.
Finish off with a sprig of dill.

Blinis can be used straight from the freezer, they usually are thawed by the time you have finished off the toppings.

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Smoked Salmon, Creme Fraiche and Beetroot Blinis