The blini is another go-to for canapés when topped with this classic combination of smoked salmon, horseradish cream and dill. Defrost as many individual blinis as you need at a time.
Simply top each blini with the horseradish cream, gently crumble the hot smoked salmon into bite sized pieces and place on top of the cream. Finish each with a sprig of fresh dill and a fresh grind of pepper.
Marcel’s blinis, defrosted
Mandy’s Horseradish Cream
Southern Seafoods Hot Smoked Salmon