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'DIY' blinis platter recipe

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This is the ultimate Christmas party platter – pairing shop-bought blinis and crostini with homemade pâtés and dips is the ideal way to make a little effort go further. Guests can choose between smoky mackerel or creamy salmon pâté, can top crostini with chive cheese dip, or layer blinis with lemon crème fraîche and smoked salmon. With this DIY recipe, preparing an impressive Christmas party platter is easier than it looks. See method

Serves 8
35 mins to prepare
354 calories / serving

Ingredients

120g pack smoked salmon slices
133g pack mini blinis
100g pack toasted crostini
cornichons, to serve (optional)

For the mackerel pâté

225g pack smoked mackerel, skinned
65g 50% less fat soft cheese
65g 50% less fat crème fraîche
½ lemon, zested
1 tbsp chopped dill, plus extra to garnish

For the salmon pâté

180g pack hot smoked salmon
65g 50% reduced fat soft cheese
65g 50% reduced fat crème fraîche
15g chopped tarragon
1 tbsp creamed horseradish sauce

For the lemon crème fraîche

1½ lemons, 1 cut into wedges, ½ zested, plus 1 tsp juice
100g 50% less fat crème fraîche

For the chive cheese

15g snipped chives
100g 50% less fat soft cheese

Each serving contains

Energy
1480kj
354kcal 18%
Fat
21g 31%
Saturates
8g 40%
Sugars
4g 4%
Salt
1.8g 30%

of the reference intake
Carbohydrate 19.4g Protein 20.3g Fibre 1.5g

Method

To make the mackerel pâté, flake the mackerel into a food processor. Add the other pâté ingredients and blitz until smooth but still with some texture. Season with pepper and transfer to a serving dish. Repeat to make the salmon pâté.
Stir the lemon zest and juice into the crème fraîche with some seasoning. In a separate bowl, stir the chives into the soft cheese with some seasoning.
Arrange the smoked salmon, extra dill, blinis, crostini and cornichons (if using) on a platter. Serve with the pâtés, lemon crème fraîche, chive cheese and lemon wedges.

See more Christmas party food ideas