Smoked Salmon Blinis - 3 Easy Ways

Smoked salmon is a festive staple in my home country, Ireland. I am so passionate about Irish Smoked Salmon that I get sides shipped over to me wherever I am in the world for Christmas and St.Patrick’s Day salmons, usually from Duncannon Smokehouse in County Wexford. Irish salmon is a drier salmon with quite a woody smokey taste. Traditionally, we eat it on brown soda bread with butter and maybe a slice of lemon but I also love getting creative with some blinis. These salmon canapés work well with any good quality smoked salmon. These smoked salmon blinis are the perfect lazy luxury party food as they are so easy to prepare and always delight guests.

Ingredients

Makes 24

• Blinis

• 400g Smoked salmon

• 1 avocado

• 2 tablespoons of Creme fraiche or sour cream

• 1 tablespoon of butter

• Zest of 1 lemon

• Spritz of lemon juice

• Dill to garnish

• Caviar or fish roe (pictured is Euro 20 French-reared, not the extravagant endangered type)

• A few sprigs of dill

• Salt & Pepper

Continued

Method

• Slice the salmon and divide into 24 portions, warm the blinis in a dry pan and start making your toppings

  Topping 1: Mash the avocado with a spritz of lemon a sprinkle of salt and a tablespoon of creme fraiche. Spread a little of the avocado cream on blinis, lay on a twisted slice of salmon and top with a little blob of the avocado cream

  Topping 2: Combine some creme fraiche with the lemon zest, a spritz of lemon and a sprinkle of salt. Spread on the blini, lay on a twisted slice of salmon and top with a small blob of the cream mixture and garnish with a herb such as dill.

  Topping 3: Spread a little butter on a blini, lay on a twisted piece of salmon and top with caviar.

• Serve immediately.