Makes: 36 canapés
Preparation Time: 10 minutes
Cooking Time: 3 minutes
For the salmon:
1 pack of 36 canapé-sized blinis
75ml crème fraiche
140g smoked salmon, cut into thin ribbons
About 2 tsp freshly grated wasabi
Cooked new potatoes
Spread the blinis out on a baking tray and warm for 2-3 minutes, either in a hot oven or under a hot grill, turning occasionally.
Using two spoons to scrape one off the other add about a quarter of a teaspoon of crème fraiche to the top of each blini, then top with a ribbon of smoked salmon.
Add a little dab of freshly grated wasabi to each and serve whilst still warm.