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- Blend all avocado crème fraîche ingredients together until smooth. Season to taste and spoon into a bowl.
- Place blinis on a serving platter. Top each blini with a teaspoon of avocado crème fraîche, a slice of salmon, fresh dill, salmon caviar and capers.
- Serve with lemon wedges on the side and glasses of chilled Hāhā 2022 Marlborough Sauvignon Blanc.
Pair with Hāhā 2022 Marlborough Sauvignon Blanc.
Product used in this recipe.
24 Marcel’s blinis
200g Aoraki Pōhutukawa hot smoked salmon, sliced
¼ cup Aoraki salmon caviar, optional
Dill, to garnish
½ cup capers to garnish
Avocado crème fraîche
1 NZ avocado, scooped
200g Tatua crème fraîche
½ lemon, zest and juice
2 tbsp dill, roughly chopped
Salt and pepper, to taste