Imagine the delicate softness of blinis, topped with a harmonious blend of crème fraîche, Drivers Capucine Capers, fresh dill, lemon juice, and a hint of horseradish. Each bite begins with this creamy base, leading to the smoky sophistication of thinly sliced salmon, and the succulent sweetness of king prawns.
The true crescendo? A dollop of Drivers Cucumber Relish infused with GIN to add a burst of bright, botanical notes, perfectly complementing the seafood!

Ingredients:

• 24 blinis (store-bought, kept at room temperature)
• 200g crème fraîche
• 2 tablespoons Drivers Capucine Capers, finely chopped
• 2 tablespoons fresh dill, finely chopped, plus extra for garnish
• 1 tablespoon lemon juice
• 1 teaspoon horseradish (adjust to taste)
• Salt and pepper, to taste
• 250g hot kiln smoked salmon, thinly sliced
• 24 king prawns, cooked and peeled
• 4 tablespoons Drivers Cucumber Relish infused with GIN
• Edamame beans, for garnish
• Fresh lemon zest, for garnish

• Pea shoots, for garnish

Method

1. Prepare the cream base
   In a small bowl, mix together the crème fraîche, chopped Drivers Capucine Capers, dill, lemon juice, and horseradish. Season lightly with salt and pepper. Chill until ready to use.
2. Assemble the blinis
   Lay out the blinis on a serving platter. Spoon a small dollop of the crème fraîche mixture onto each one, spreading slightly to cover the surface.
3. Add the salmon and prawns
   Place a fold of smoked salmon over the cream base, followed by a prawn on top.
4. Top with relish
   Add a small spoonful of Drivers Gin Infused Cucumber Relish to each canapé for a burst of flavour.
5. Garnish
   Finish with a scattering of edamame beans, a touch of lemon zest, and a few pea shoots. Add extra dill fronds if desired.

Serve
Arrange neatly on a platter and serve immediately, or keep chilled for up to 1 hour before serving.