"La Maison Raymond, a gastronomic institution in Nîmes since 1879, carries on culinary traditions by lovingly making high-quality, authentic-tasting spreads. Discover these unprecedented, inventive new creations!"
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.