Ceviche Smoked Salmon Blini

Ceviche Smoked Salmon Blini

Ceviche Smoked Salmon Blini

Prep Time
10 Minutes
Cook Time
4 Minutes
Ingredients
8
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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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
Minced Garlic

Product Information

£ 1.89/unit,46g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Mild Chilli Powder

Product Information

£ 1.87/unit,38g

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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