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Top warm blinis with Frank Cooper’s Fine Cut Marmalade and smoked salmon for a delicious canapé idea.
Serves 10
What you need
- 1 pack of blinis
- 2 tbsp Frank Cooper’s Fine Cut Marmalade
- 150g smoked salmon, finely chopped
How to make it
- Warm the blinis as directed on the pack
- Spread a thin layer of marmalade on each blinis then top with some smoked salmon.
- Serve warm.
Hints and tips
- Add a caper or piece of dill to garnish.
- This recipe also works well using smoked mackerel.
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