Imagine the delicate softness of blinis, topped with a harmonious blend of crème fraîche, 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. But the true crescendo? A dollop of Gin Infused Cucumber Relish that adds a burst of bright, botanical notes, perfectly complementing the seafood!

Ingredients:

• 24 blinis (store-bought, kept at room temperature)
• 200g crème fraîche
• 2 tablespoons 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 Gin Infused Cucumber Relish (Drivers Pickles)
• Edamame beans, for garnish
• Fresh lemon zest, for garnish
• Pea shoots, for garnish