Ingredients

Steps

• Blend salmon, cream cheese, soured cream, lemon juice, and pepper into a rough paste.
• Refrigerate the pâté for at least one hour or up to one week.
• Roast foil-wrapped garlic at 180°C for 20-30 minutes until soft.
• Mash the roasted garlic cloves into the mayonnaise and season.
• Toss prawns with lemon juice, parsley, salt, and pepper shortly before serving.
• Heat blinis on a tray at 200°C for 5 minutes until just warm.
• Top each warm blini with soured cream and either smoked salmon or caviar.
• Garnish the salmon pâté with cucumber and dill and serve with mini toasts.