160g chive and onion-flavoured spreadable cream cheese
1 tsp finely chopped dill sprigs
Sea-salt flakes and freshly ground black pepper, to season
200g sliced smoked ocean trout (10 slices)
205g packet chilled store-bought mini blinis (20 blinis)
1 small radish, very thinly sliced or shaved, to garnish
¼ red onion, very finely diced, to garnish
Dill sprigs, to garnish
Put cream cheese and chopped dill in a large bowl and mix until smooth. Season.
Lay 1 slice of trout on a clean surface. Cut in half diagonally. Starting from the wider end, roll up tightly.
Use your fingertips to gently open the trout layers to resemble a rose. Repeat to make 20 trout roses.
Spread a little of the cream cheese mixture on each blini. Sit a trout rose on top. Garnish with
radish, dill and onion to serve.
You might also enjoy making Smoked Trout & Potato Bake
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