Black Label Caviar
This caviar is brilliant for well-seasoned caviar lovers and beginners alike. It's delicate and creamy with a unique aromatic taste that gives an incredible eating experience.
Elegant Caviar Canapés with Smoked Salmon
Serves 6-8
5 Minutes
Indulge in a touch of luxury with these elegant caviar canapés topped with smoked salmon and crème fraîche. Perfect for cocktail parties, holiday gatherings, or a sophisticated night in, these bite-sized treats combine rich flavors and beautiful presentation. Learn step-by-step how to assemble them with ease and impress your guests with effortless gourmet style.
Ingredients
- 20g Black Label Caviar
- 100g John Ross Smoked Salmon
- 8 Blinis
- Crème Fraîche 150g
- Half of a Lemon to squeeze into crème fraiche
- Fresh Dill, for garnish
Cooking Intructions
- 1. Prepare the blinis: Warm the blinis gently in a dry frying pan over low heat for 1–2 minutes each side, just until slightly toasted and soft. Let them cool briefly so the toppings don’t melt.
- 2. Add crème fraîche: Place a small dollop (about ½ teaspoon) of crème fraîche in the center of each blini.
- 3. Layer the smoked salmon: o Cut the smoked salmon into small, neat pieces and gently fold or roll them. Place a portion on top of the crème fraîche.
- 4. Add the caviar: Using a small spoon (preferably mother-of-pearl or plastic to avoid altering the caviar’s taste), place a small amount of caviar on top of each canapé.
- 5. Garnish: Add a small sprig of fresh dill on each. o Optionally, zest a little lemon over the top or serve with a lemon wedge for a light squeeze just before eating.
- 6. Serve: o Arrange on a chilled serving platter. Serve immediately or refrigerate for up to 30 minutes before serving.
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John Ross Smoked Salmon
Scottish salmon expertly smoked by John Ross. Sliced wafer thin ready to eat however you love you salmon. We love it on a cream cheese bagel or as part of our Eggs Royale.
