Smoked trout blini

These blinis are perfect for your next party or afternoon tea at home. They may look tricky to make but thanks to the store-bought blinis they can be made in a pinch.


160g chive and onion-flavoured spreadable cream cheese

1 tsp finely chopped dill sprigs

Sea-salt flakes and freshly ground black pepper, to season

200g sliced smoked ocean trout (10 slices)

205g packet chilled store-bought mini blinis (20 blinis)

1 small radish, very thinly sliced or shaved, to garnish

¼ red onion, very finely diced, to garnish

Dill sprigs, to garnish


  1. Put cream cheese and chopped dill in a large bowl and mix until smooth. Season.
  2. Lay 1 slice of trout on a clean surface. Cut in half diagonally. Starting from the wider end, roll up tightly.
  3. Use your fingertips to gently open the trout layers to resemble a rose. Repeat to make 20 trout roses.
  4. Spread a little of the cream cheese mixture on each blini. Sit a trout rose on top. Garnish with
    radish, dill and onion to serve.

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