Award-Winning Oak Smoked Irish Organic Salmon
The Christmas Eve set piece. Arrange the canapés as a wreath on a round platter, herbs and pomegranate seeds as decoration, a small bowl of horseradish crème fraîche in the centre for dipping. Builds the same way as a flat blini platter, just on a round board. Looks twice as good and costs the same. Three hundred photographs at the table will be taken before anyone eats anything.
Whisk the dip ingredients together in a small bowl. Cover and chill.
Find your biggest round platter or board. A cake stand also works.
Arrange the blinis in a wreath shape around the rim of the platter, leaving the centre empty for the dip bowl.
Top each blini with half a teaspoon of crème fraîche.
Place a salmon rose on top of each.
Tuck dill fronds between the canapés so the wreath looks "green".
Scatter pomegranate seeds and capers across the wreath, like Christmas decorations.
Set the horseradish dip bowl in the empty centre.
Final crack of black pepper across the whole platter. Pinch of lemon zest.
