• DISCOVER OUR • Story • ENJOY OUR • Recipes
Print Recipe
Smoked trout blinis with crème fraiche and Ballymaloe Beetroot
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
12-14
Ingredients
  • 50g crème fraiche
  • 100g smoked Goatsbridge smoked trout
  • 1 tbsp Ballymaloe Irish Beetroot finely diced
  • 12-14 blinis
  • Chive flowers or dill for garnish
Servings
12-14
Ingredients
  • 50g crème fraiche
  • 100g smoked Goatsbridge smoked trout
  • 1 tbsp Ballymaloe Irish Beetroot finely diced
  • 12-14 blinis
  • Chive flowers or dill for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. These blinis are as pretty as they are tasty. This is really an assembly job, perfect canapés for a party. You can happily use smoked salmon in the place of trout.
  2. Simply arrange the blinis on your serving plate. Top each blini with a half teaspoon of crème fraiche, add smoked trout and garnish with Ballymaloe Irish Beetroot. Add tiny sprigs of dill or chive flowers for an extra touch. Recipe by Grace O’ Driscoll. https://twitter.com/gracebeforemeal
Categories: Snacks

All Content Copyright 2018. Ballymaloe Foods. All Rights Reserved.