- 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.