24 blinis 200g hot smoked salmon, sliced ¼ cup salmon caviar, optional Fresh Dill, to garnish ½ cup capers to garnish Avocado crème fraîche 1 avocado scooped 200g crème fraîche ½ lemon, zest and juice 2 tbsp dill, roughly chopped Salt and pepper, to taste
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 NZ Sauvignon Blanc.
