Aoraki Pōhutukawa salmon blinis with avocado crème fraîche

These delectable salmon blinis are quick to whip up. You can make the avocado crème fraîche ahead of time for easy entertaining

  • 10 mins preparation
  • Serves 8
  • Print


  • 200 g Aoraki Pōhutukawa hot smoked salmon, sliced
  • 1/4 cup Aoraki salmon caviar
  • 24 blinis
  • Fresh dill, to garnish
  • 1/2 cup capers, to garnish
  • Lemon wedges, to serve
Avocado Crème Fraîche
  • 1 NZ avocado, scooped
  • 200 g Tatua crème fraîche
  • 1/2 lemon, zest and juice
  • 2 Tbsp dill, roughly chopped
  • Salt and pepper, to taste


  • 1
    Blend all avocado crème fraîche ingredients together until smooth. Season to taste and spoon into a bowl.
  • 2
    Place blinis on a serving platter. Top each blini with a teaspoon of avocado crème fraîche, a slice of salmon, fresh dill, salmon caviar and capers.
  • 3
    Serve with lemon wedges on the side and glasses of chilled Hāhā Marlborough 2022 Sauvignon Blanc.

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