gravlax & marscapone blini
Prep time: 
Total time: 
The hero of this dish is the beautiful plump gravlax - I've saved on time and fuss by buying the blini from the chilled food section at our local supermarket, though you could make your own if you are up to it!
  • ¼C marscapone
  • a couple of sprigs each of chives & dill fronds
  • 10-12 blini
  • 1 packet sliced gravlax (I used the Superior Gold Smoked Salmon Gravadlax*)
How to make it
  1. Pop the marscapone into a bowl and use a pair of scissors to snip chives and dill fronds into the bowl - about a tablespoon of each. Use a spoon and mix it up well until the herbs are nicely dispersed and the marscapone is creamy.
  2. Heat the blini up according to the instructions on the packet (or make your own!)
  3. Use a couple of teaspoons to scoop a half teaspoon or so onto each warm blini and top with a curl of sliced gravadlax.
Recipe by onebitemore at