Smoked Salmon with Caviar Blini Recipe

This fabulously simple serving suggestion comes from the lovely Llansantffraed Court Hotel

Serve as a stylish starter on mesclun salad leaves or as luxurious nibble with drinks

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Ingredients

200g Smoked Salmon
20g Caviar
3bsp Crème Fraiche
Squeeze of lemon
Handful of Mesclun (Salad & Herb leaves)
Canapé Shells or Blinis

Serve the Smoked Salmon on top of the dressed mesclun with the lemon juice and Crème Fraiche and Caviar.

Serve on its own or on top of a Canapé Shell or Blinis.

Mesclun is the name given to the mix of greens when they’re grown together for salad, often spicy and always delicious.

Substitute the Caviar for Welshman’s Caviar – Laver Seaweed Sprinkle, for an extra depth of flavour from the Pembrokeshire Coast.