Smoked Salmon blinis
- In a bowl add the salmon, lemon juice and Black Truffle or Dijon Originale mustard. Cover and let marinate in the fridge for 30mins.
- Place the crème fraiche in a bowl and add, the lemon zest, spring onion, and honey mustard, with a piping bag (or smear with a spoon), pipe the mixture onto the blinis evenly.
- Slice the marinated salmon into roughly even pieces and decorate on top of the blinis, you can add finely cut chives to give colour to your blinis and serve.
You can also mix the truffle mustard in the crème fraiche, extracting the honey mustard for a stronger truffle flavour instead of using it to marinate.