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.