An easy and delicious festive starter, or to enjoy with drinks.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Heat the pack of blinis according to pack instructions, then cool.
Slice 120g gravadlax into thin strips. Top each blini with 1 heaped tsp crème fraîche, a few strips of salmon (twist them to fit) and little of the dill sauce from the gravadlax pack.
Add a dot of caviar to the top of each, then serve.