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.
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.