Ingredients

• Boil a small salmon fillet (about 80 g) for 1 minute, then let it cool down
• Mix the cooked salmon with about 80 g smoked salmon, two tea spoons of capers and the juice of ½ lemon
• Add 2 table spoons of horseradish cream and 1 table spoon of fresh cheese with herbs
• Add salt and pepper if necessary

Keep in the refrigerator for at least an hour

Spread the mousse on the blinis and decorate them with a little smoked salmon and some lumpfish roes

Enjoy preferably with a Domaine Brut, a pure masterpiece!