Blinis with smoked salmon and dill pâté
- December 2011
- Serves 8
- Takes 40 minutes to make, 20 minutes to cook, plus resting
These blinis with smoked salmon and dill pâté make an ideal canapé recipe to serve with drinks over the Christmas period.
- 14.5g (6.3g saturated)
- 13.5g (1.5g sugars)
For 5 blinis each
Once cooled, blinis will keep in sealed bags in the fridge for up to 2 days or in the freezer for up to 2 months. If freezing, defrost in the fridge. Wrap batches from the fridge in foil, then warm before serving. Make the pâté up to 1 day in advance, cover with cling film and store in the fridge.
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