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Blinis with aubergine spread

  • 4 people

    4 people

  • 15 minutes

    15 minutes

  • Difficulty



Ingredients for hors d'oeuvres: 12 mini blinis, 1 can of aubergine spread, 2 big slices of smoked trout, 1 lime, chervil, salt and pepper
Chop the chervil but leave a few leaves whole. Squeeze the lime and reserve the juice. Cut the trout into 12 slices. Combine everything with salt and pepper in a bow to mix the flavours. Spread the blinis with aubergine spread. Make a pretty arrangement of trout ribbons on top. Sprinkle with chervil and serve immediately.    
Tip: Make the canapes at the last minutes to keep them from getting soft.