ChalkStream Blinis

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Serves: 4-6

Ingredients

1 x 500g pot of crème frâiche

1 x 200g cold smoked trout

2x 200g trout gravadlax

16 x blinis

1 x lemon 

1 x jar of Tracklements dill and mustard sauce

A bunch of fresh watercress, dill or parsley.

Method

Warm the blinis in the oven at a medium heat for 5 minutes and leave to cool.

Put a teaspoon of crème frâiche on each blini and add a fold of cold smoked trout or trout gravadlax on top

Then place a few drops of dill and mustard sauce, a squeeze of lemon, pepper and garnish with your favourite fresh green herb.