Beetroot stained smoked trout and horseradish mini blinis. The prettiest finger food! These cold smoked trout canapes are sure to be popular so make lots.
Recipe courtesy British Trout Association
Makes: 30
Skill level: Easy
Ingredients
1 pack of cooked beetroot
180g smoked British trout
300g pot soured cream
Horseradish sauce, to taste
30 ready-made blinis
Fresh dill for decoration
Method
To make the stained trout
- Lay the trout in an even layer on a baking sheet.
- Slice the beetroot and lay on top of the trout to cover it.
- Cover with clingfilm and pop in the fridge for a few hours or overnight for a darker colour. BEETROOT STAINED SMOKED TROUT
To assemble the canapes
- Mix a teaspoon or two of horseradish sauce into the soured cream to taste. Add more if needed.
- Spread a small amount of this onto each blini.
- Slice the trout into strips (at least 30) and arrange in curls on top.
- Season with black pepper and a small sprig of dill to decorate.