Smoked trout blinis with crème fraiche and Ballymaloe Beetroot
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Servings
12-14
Servings
12-14
Smoked trout blinis with crème fraiche and Ballymaloe Beetroot
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12-14
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
Units:
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