Cut the halibut into thin sashimi slices.
Whip the crème fraiche until firm, and season to taste with lemon juice, salt and horseradish. You can also add some lemon zest for an even sharper taste.
Top each blinis with one teaspoon horseradish cream and two slices of halibut. Garnish with chervil or finely chopped chives.
- 1 Glitne smoked halibut
- 16 small blinis (store bought or homemade)
- 2 dl creme fraiche
- 1 tsp lemon juice
- 1 tsp freshly grated horseradish
- Salt
- Fresh herbs for garnish
