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
Wash red currants and remove from stem.
Cut smoked salmon into 6 thin strips.
Toast sesame seeds in a dry skillet over medium heat.
Spread Boursin® Cranberry & Pepper on each blini.
Drape with sliced smoked salmon and top with red currants. Sprinkle with toasted sesame seeds.
Preheat oven to 400F.
Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.
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.
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.