Smoked salmon blinis with crème fraîche & horseradish

Smoked salmon blinis with crème fraîche & horseradish

Gordon Ramsay's right-hand man Mark Sargeant shows you how to greet your guests with style, with this simple blini recipe

Difficulty and servings

Easy

Makes 16

Preparation and cooking times

Total time

Ready in 20 minutes

Method

  1. Warm the blinis in the oven. Mix the crème fraîche and horseradish together and spoon a little onto each blini. Top with a small piece of smoked salmon, season with freshly ground black pepper and serve.

Per serving

61 kcalories, protein 3.2g, carbohydrate 3.8g, fat 3.8 g, saturated fat 1.8g, fibre 0.7g, salt 0.66 g

Recipe from olive magazine, June 2007.

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Latest comments and suggestions

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  • 29 December 2011

    Moomoo commented on this recipe

    Tried this recipe as canapé for Boxing Day party, unfortunately it was the only food left. When I asked for people's comments they said that the horseradish was too overpowering and yet I measured accurately and followed the recipe. Shame it wasn't liked but will try something else next year. Would suggest only a half measure of horseradish unless your a big fan of it. Excellent website though, get nearly all my recies from here.

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Difficulty and servings

Easy

Makes 16

Preparation and cooking times

Total time

Ready in 20 minutes

Ingredients

  • 16 blini pancakes
  • 5 tbsp crème fraîche
  • 1 tbsp creamed horseradish , according to taste
  • 150g smoked salmon , cut into small pieces
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Per serving

61 kcalories, protein 3.2g, carbohydrate 3.8g, fat 3.8 g, saturated fat 1.8g, fibre 0.7g, salt 0.66 g

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