Ah lovely lovely smoked salmon: paired with cream cheese and dill, it’s a Christmas nibble classic. While there isn't really much wrong with the traditional blini, we reckoned our oatcakes would spruce things up a bit, and we weren’t wrong.
Of course if you aren’t keen on having a chilli hit on Christmas morning you could use some of our Rustic Scottish Oatcakes instead. Either way, it’s the texture that really makes these special.
1 packet of Stoats Oatcakes
200 grams cream cheese
200 grams smoked salmon
A few sprigs of dill
Salt and pepper to taste
In a mixing bowl, combine the cream cheese with the lemon.
Dollop a spoonful of the mixture on-top of each oatcake.
Add a slither of salmon, and top with a pinch of fresh dill.
Season lightly with salt and pepper, and your oatcakes are ready to serve!