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Sumac and Dill Smoked Salmon Blinis
Info
Lemon and dill cream cheese blinis topped with smoked salmon and Wayanad Peppercorns. Sprinkled with sumac for a colourful, citrussy twist.Ingredients
Method
Ingredients
- 280g full fat cream cheese
- 1 lemons, zest and 2 tsp juice
- 1 ½ tsp Bart dill
- A few twists of Wayanad pepper
- 2x 162g packs of 16 cocktail blinis
- 200g smoked salmon
- 1 tsp Bart sumac
Method
1. Add the cream cheese, about half of the lemon zest, juice, dill, and a few twists of Wayanad pepper to a medium bowl and mix until well combined.
2. Top each blini with about 2 teaspoons of the cream cheese mixture, or use a piping bag if desired. Top with the smoked salmon and sprinkle with the sumac, remaining lemon zest, and an extra twist of pepper.
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