Boursin

SMOKED SALMON BLINIS WITH BOURSIN CRANBERRY & PEPPER

Preparation

5 minutes

Cooking time

0 minute

Plating

10 minutes

Ingredients - 12 servings

80 g of Boursin® Cranberry & Pepper

12 mini blinis

2 large slices of smoked salmon

4 strings of red currant (or dried cranberries)

2 tsp. sesame seeds

Appetizer

YOUR TURN TO CREATE

01

Wash red currants and remove from stem.

Cut smoked salmon into 6 thin strips.

02
03

Toast sesame seeds in a dry skillet over medium heat.

Spread Boursin® Cranberry & Pepper on each blini.

04
05

Drape with sliced smoked salmon and top with red currants. Sprinkle with toasted sesame seeds.

Appetizer

YOUR TURN TO CREATE

01

Preheat oven to 400F.

Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.

02

Melt butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and liquid evaporates, 6 min. Remove from heat.

03

Add lemon zest, juice and 3 tbsp parsley. Spread 2 tsp Boursin® on each toast. Top with mushroom mixture. Sprinkle with remaining 1 tbsp parsley.