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Ceviche Smoked Salmon Blini
Prep Time
10 Minutes
Cook Time
4 Minutes
Ingredients
8
Servings
6
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.
Ingredients
400 smoked salmon cut into 5mm cubes
1 teaspoon Minced Garlic
50 millilitre (2 fluid ounce) lemon juice
24 mini blini
1 avocado peeled, halved, cut into 5 millimetre cubes
2 teaspoons Coriander Leaf
1 teaspoon Mild Chilli Powder
Lemon or lime rind for garnish
Key Products
Instructions
- 1 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).
- 2 Preheat the oven to 200°C, 400°F, Gas Mark 6
- 3 Arrange the blinis on a baking tray and put them in the oven for 4 minutes.
- 4 Add the avocado, Coriander and Chilli to the marinated fish and place 1 teaspoon of ceviche on the blinis.
- 5 Serve immediately with a thin sliver of lemon or lime rind.
- 6
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