Method
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.
