Warm blinis, a cool spoonful of cream and a silky ribbon of smoked salmon: the Horseradish Mustard from Domaine des Terres Rouges, smooth and mildly pungent, wakes up every bite with its clean, sharp finish.
Makes 16 · 15 min
- Stir 2 tsp of the horseradish mustard into 1/2 cup (120 g) crème fraîche with a squeeze of lemon juice.
- Warm 16 cocktail blinis in a low oven for a few minutes.
- Top each blini with a spoonful of the cream and a ribbon of smoked salmon.
- Finish with a sprig of dill and a turn of black pepper, then serve right away.
The star of this recipe: Horseradish Mustard, by Domaine des Terres Rouges.
