- Ingredients
- Smoked Salmon pâté
- Smoked Ora King Salmon
- Blinis – you can buy them in packs or make your own. I find the bought ones too sweet, Aldi and Coles have good packet mixes, which are also gluten-free. We love the yeasted buckwheat recipe, which is a little bit time-consuming but worth the effort.
- A finger lime
- Dill or micro herbs
Instructions
- Make or buy your blinis & lay them out on a large serving tray. (make sure they are cooled to room temperature if you have cooked them or warmed if you have had them the fridge.)
- Place a teaspoon's worth of spread of Bellarine Smokehouse Salmon Páté on each blini.
- On top, place a flake of Bellarine Smokehouse Salmon.
- Followed by a sprinkle of finger lime to your liking - these they make an amazing flavour burst in your mouth!
- Lastly, a sprig of dill.
Voila!
