Ingredients

The following ingredients have 36 Servings
  • 1 baby fennel bulb, thinly shaved on a mandolin then finely chopped, fronds reserved
  • Juice of 1 lemon, or to taste
  • 1 golden shallot, finely chopped
  • 30 ml extra-virgin olive oil
  • 1 quantity blini
  • To serve: salmon roe
  • 200 gm smoked trout
  • 300 gm crème fraîche
  • Finely grated rind and juice of 1 lemon
  • ¼ garlic clove, finely chopped
  • 2 tbsp each finely chopped chives, spring onion and dill

Instruction

  • For herbed crème fraîche, combine ingredients in a bowl, season to taste and refrigerate until required.
  • Combine fennel, fronds, lemon juice, shallot and olive oil in a bowl, season to taste and toss to combine.
  • To serve, top blini with herbed crème fraîche, smoked trout and a little fennel salad, then top with salmon roe.