Testing out a starter for a dinner party tonight...
This is a variation on smoked salmon & cream fraiche blinis (my go-to for a quick canapé) except this is one large homemade buckwheat blini on a plate to be served as a starter, smeared with a horseradish mascarpone cream and topped smoked ocean trout and a sprig of dill.
The blini recipe is from Delia Smith.
For the cream, I mixed one part horseradish to two parts mascarpone.
Smoked ocean trout available from MM Fresh.