Makes 30

  • 1 pack of cooked beetroot
  • 180g smoked British trout
  • 300g pot soured cream
  • Horseradish sauce, to taste
  • 30 ready-made blinis
  • Fresh dill for decoration


To make the stained trout:

  • Lay the trout in an even layer on a baking sheet.
  • Slice the beetroot and lay on top of the trout to cover it.
  • Cover with clingfilm and pop in the fridge for a few hours or overnight for a darker colour.

To assemble the canapes:

  • Mix a teaspoon or two of horseradish sauce into the soured cream to taste. Add more if needed.
  • Spread a small amount of this onto each blini.
  • Slice the trout into strips (at least 30) and arrange in curls on top.
  • Season with black pepper and a small sprig of dill to decorate.
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