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Nutrition: nutrition per canapé

  • kcal182
  • fat12g
  • saturates2g
  • carbs10g
  • sugars5g
  • fibre2g
  • protein9g
  • salt1.58g
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Method

  • step 1

    Blitz the avocados with the lime juice and Tabasco sauce. Transfer to a bowl and stir through the sliced spring onions, chopped tomato and finely chopped coriander leaves. Season well and mix to combine. Spoon onto blinis, then top each with a large, shelled cooked prawn. Add extra coriander leaves to serve.

RECIPE TIPS
KNOW HOW

Originally from Russia, blinis are bite-size buckwheat pancakes that are traditionally topped with caviar and sour cream. They freeze well and make great last-minute nibbles. You’ll usually find them in packs of 16, from most large supermarkets.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (3)

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A star rating of 4.5 out of 5.2 ratings

Sullislj@gmail.com

question

How long in advance can you make these?

stevensgk

A star rating of 5 out of 5.

Fantastic - I made this for our engagement party drinks and it was hugely popular. I would suggest a rather large dollop of guacamole and make sure you cook the blinis for a little while to make them less bendy!

tphotiou

A star rating of 4 out of 5.

Very tasty and look very impressive too. I made this last xmas as a pre-dinner canape and it went down very well. I actually cheated and used ready made guacamole but i will definitely be making again and make the guacamole from scratch.

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