1 x 500g pot of crème frâiche
1 x ChalkStream® Celebration Box
(Contains 200g cold smoked trout, 200g trout gravadlax, 16 blinis, a lemon and a jar of Tracklements dill and mustard sauce)
A bunch of fresh watercress, dill or parsley.
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.