10 mins
Pōhutukawa Hot Smoked Salmon blinis with avocado crème fraîche
Serves
8
These delectable salmon blinis are quick to whip up. You can make the avocado crème fraîche ahead of time for easy entertaining.
Pair with Hāhā Marlborough Sauvignon Blanc.
Ingredients
24 Marcel’s blinis
200g Aoraki Pōhutukawa hot smoked salmon, sliced
¼ cup Aoraki salmon caviar, optional
Dill, to garnish
½ cup capers to garnish
Avocado crème fraîche
1 avocado, scooped
200g crème fraîche
½ lemon, zest and juice
2 tbsp dill, roughly chopped
Salt and pepper, to taste
Product(s) used:
Method
Step 1
Blend all avocado crème fraîche ingredients together until smooth. Season to taste and spoon into a bowl.
Step 2
Place blinis on a serving platter. Top each blini with a teaspoon of avocado crème fraîche, a slice of salmon, fresh dill, salmon caviar and capers.
Step 3
Serve with lemon wedges on the side and glasses of chilled Hāhā Marlborough Sauvignon Blanc.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Pōhutukawa Hot Smoked Salmon blinis with avocado crème fraîche
Hot smoked
,
Serves
8
10 mins
These delectable salmon blinis are quick to whip up. You can make the avocado crème fraîche ahead of time for easy entertaining.
Pair with Hāhā Marlborough Sauvignon Blanc.
Ingredients
24 Marcel’s blinis
200g Aoraki Pōhutukawa hot smoked salmon, sliced
¼ cup Aoraki salmon caviar, optional
Dill, to garnish
½ cup capers to garnish
Avocado crème fraîche
1 avocado, scooped
200g crème fraîche
½ lemon, zest and juice
2 tbsp dill, roughly chopped
Salt and pepper, to taste
Method
Step 1
Blend all avocado crème fraîche ingredients together until smooth. Season to taste and spoon into a bowl.
Step 2
Place blinis on a serving platter. Top each blini with a teaspoon of avocado crème fraîche, a slice of salmon, fresh dill, salmon caviar and capers.
Step 3
Serve with lemon wedges on the side and glasses of chilled Hāhā Marlborough Sauvignon Blanc.