For around forty blinis:
- Blanch a small salmon fillet (approx. 80 g) for 1 minute, then leave to cool,
- Blend the cooked salmon with approx. 80 g of smoked salmon, 1 tsp of capers and the juice of 1/2 lemon,
- Add 2 tbsp of horseradish cream and 1 tbsp of herb cream cheese spread,
- Pepper and salt if necessary,
- Leave in the fridge for at least 1 hour.
- Spoon the mousse onto a blini and garnish with a small piece of smoked salmon and lumpfish roe.
Enjoy with a Cœur de Domaines Brut, a true marvel!
