Smoked Trout Blinis with Crème Fraiche and Ballymaloe Beetroot

  • Cooking Time: 5 minutes
  • Serves: 6/7
  • Allergens: wheat, fish, dairy

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Description

There are lots of different blini recipes out there and easy to find online. If however, you’re under a bit of time pressure, shop-bought will do fine for this smoked trout and Ballymaloe Irish Beetroot combination. Smoked trout has wonderful flavour and won’t overpower our earthy 100% Irish beetroot. This recipe comes from Grace O’Donnell and works wonderfully.

Ingredients

  • 50g crème fraiche
  • 100g smoked trout, cut into 12/14 pieces
  • 1 tbsp Ballymaloe Irish Beetroot
  • 12-14 blinis
  • Chive flowers or dill for garnish

Dietary Suitability

Method

  1. Top each blini with a half teaspoon of crème fraiche.
  2. Add a piece of smoked trout and garnish with a dice of Ballymaloe Irish Beetroot.
  3. Add tiny sprigs of dill or chive flowers as an extra, delicate flourish.

  • Cooking Time: 5 minutes
  • Serves: 6/7
  • Allergens: wheat, fish, dairy

Rate This

0 / 5 0

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