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Blini with smoked trout, herbed crème fraîche and fennel

You'll need

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   Herbed crème fraîche 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


  • 01
  • For herbed crème fraîche, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 02
  • Combine fennel, fronds, lemon juice, shallot and olive oil in a bowl, season to taste and toss to combine.
  • 03
  • To serve, top blini with herbed crème fraîche, smoked trout and a little fennel salad, then top with salmon roe.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

Featured in

Nov 2011

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