Smoked Salmon, Creme Fraiche and Beetroot Blinis

Ingredients

  • 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

Method

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.

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