Preparation time: 15 min, plus 15 min marinating, Cals per serving: 605
1 small cucumber, washed, drained, deseeded and thinly sliced
3 tbsp white wine vinegar
1 tbsp caster sugar
3 tbsp chopped fresh dill
2 x 25g packs gravadlax with dill and mustard sauce
4 tbsp creme fraiche
12 mini blinis
fresh dill sprigs to garnish
1. Arrange the cucumber on a large plate. Mix together the white wine vinegar, caster sugar and chopped dill, then season to taste. Pour the dressing over the cucumber and leave to marinate for 15 minutes.
2. Mix the dill and mustard sauce into the creme fraiche and season.
3. Lightly toast the mini blinis. Arrange the marinated cucumber on four individual serving plates with the slices of gravadlax, the creme fraiche sauce and the blinis. Garnish with dill sprigs to serve.
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