Smoked Trout Blinis
Delicious Scottish canapes with smoked trout, horseradish crème fraîche and chive
Ingredients
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
Method
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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