Isle of Bute Gin Smoked Salmon Blini

Created by: Charlotte Rogers

1 lemon

  • 200g Ritchie's gin cured smoked salmon; sliced into strips

  • 20-24 ready-made cocktail blinis 

  • 1 small shallot, finely chopped

  • 142ml sour cream 

  • small bunch fresh dill

  • freshly ground black pepper

  • Our twist on this classic festive canape using our special Gin Infused Smoked Salmon. The absolute perfect partner to a glass of cold champagne!


    Ready in 20 minutes. 

    Serves 6



    1. Place slices of smoked salmon into a bowl.
    2. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.
    3. Add the  chopped shallot and mix.
    4. Spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill. Serve to your guests!