RECIPE

Smoked salmon loin with dill

Mini-blinis, beetroot cream, Verdejo grape jelly.

SERVINGS:

4

PREP TIME:

10’

DIFFICULTY:

Easy

INGREDIENTS:

1 smoked salmon loin with dill, 200 g
1 bag mini-blinis
100 g mascarpone
100 g boiled beetroot
3/4 tablespoons mild olive oil
1 tablespoon sweet vinegar
Salt and pepper
Verdejo grape jelly

INSTRUCTIONS:

1. Cut the salmon loin into chunks.
2. Combine the mascarpone, oil, vinegar, beetroot cut into small pieces, salt and pepper in a beaker.
3. Blend until consistency is smooth and creamy.
4. On each blini, put beetroot cream, a chunk of salmon with dill and Verdejo grape jelly.
5. Garnish with sprouts (optional)

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