Smoked Salmon & Caviar Blini Trio

Ingredients

• 13 buckwheat blini
• 280g thin-sliced house-smoked salmon
• 330g sturgeon caviar
• 430g salmon roe (ikura)
• 52 tbsp crème fraîche
• 61 tsp dill oil (blend dill with olive oil and strain)
• 7Small handful of microgreens
• 8Lemon zest for garnish
• 9Sea salt and white pepper

Instructions

1. 1Warm the blini lightly in a pan or low oven.
2. 2Blend fresh dill with good olive oil, strain through a fine sieve to make dill oil.
3. 3Lay a thin slice of smoked salmon over each blini.
4. 4Add a small spoonful of crème fraîche to each.
5. 5Top the first blini with sturgeon caviar, the second with salmon roe, and the third with both.
6. 6Scatter microgreens over the trio.
7. 7Drizzle dill oil around the plate.
8. 8Finish with lemon zest and serve immediately.