Smoked Trout Blinis

Delicious Scottish canapes with smoked trout, horseradish crème fraîche and chive



1 pack of shop-bought blinis

150g hot smoked trout

4 tbsp crème fraîche

1 fresh horseradish root

1 tbsp creamed horseradish

a bunch of chives

squeeze of lemon juice



Preheat the oven to 180 degrees. Place the blinis on a baking sheet and bake for 5mins, turning half way through. In a bowl, put three tablespoons of crème fraîche, one tablespoon of creamed horseradish and grate in a two-centimetre piece of horseradish root. Season with salt and pepper and a tablespoon of chopped chives. Flake the smoked trout in a bowl and squeeze lemon juice over it. Once the blinis are golden, remove from the oven, allow to cool for a couple of minutes, then spoon on the crème fraîche. Arrange the smoked fish over the top and garnish with extra chives and grated horseradish.


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