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Canapes
Beetroot Stained Trout and Horseradish Mini Blinis
Ingredients
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
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.
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