- 200g Lean London Cure Smoked Salmon
- 18 buckwheat blinis (gluten free!)
- Handful of dill
- Truffle Hunter Black Truffle Mayonnaise
- **OPTIONAL INDULGENCE TIP** Caviar
Arrange buckwheat blinis, warm gently in the oven if preferable.
Add a dash of black truffle mayonannise
Cut the salmon into 18 even sized pieces and add to blinis, folding them loosely to create height.
Garnish with a small sprig of dill
**OPTIONAL INDULGENCE TIP** Add a dollop of your favourite caviar to really add some excellence. Read more...