Springs Smoked Salmon Blinis

Ingredients

2 x 135g packets blinis (available springs shop)
3oz (75g) sliced smoked salmon
1 x 35g pot avruga (smoked herring roe) (avail. Springs shop)
4 oz (110g) crème fraiche
fresh dill to garnish

Pre heat oven to gas mark 6 400f 200c.

Arrange the blinis on baking trays and put in oven for 4 minutes.
Allow to cool.

Cut the salmon into 16 even size pieces.

Now put half teaspoon of crème fraiche onto 16 of the blinis and fold
A piece of salmon loosely on top.

Now put half teaspoon of crème fraiche on the remaining blinis and top with teaspoon of avruga.

Garnish with the dill.

The canapés can be made 2 hours in advance if you keep them in a lidded container in the fridge.

Remove 30 mins before serving.