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)
