Ceviche Smoked Salmon Blini

Add a little kick to the traditional smoked salmon blini. This spicy, citrus canapé infused with punchy Schwartz flavours will deliver a little Latin American zing to your Christmas party.

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Serves: 6
10 mins Prep Time 4 mins Cook Time
10 mins Prep Time
4 mins Cook Time
  • In a bowl, add the salmon, garlic and lemon juice. Stir well, cover and place in the fridge 15 minutes maximum (you don’t want the acids in the juices to overcook the fish).

  • Preheat the oven to 200°C, 400°F, Gas Mark 6

  • Arrange the blinis on a baking tray and put them in the oven for 4 minutes.

  • Add the avocado, Coriander and Chilli to the marinated fish and place 1 teaspoon of ceviche on the blinis.

  • Serve immediately with a thin sliver of lemon or lime rind.