Heat through from chilled: Preheat oven to Electric 200’C, Fan 180’c, Gas Mark 6.
Remove outer packaging, drain the eggs and place the sauce sachet to one side (note the sauce
must be fully heated following the
instructions below). Place blini onto a baking
tray placing an egg on top of each one.
Place the baking tray on the middle shelf.
After cooking: Remove carefully and evenly
divide the smoked salmon into 4 and drape
on top of each blini. Cook sauce as below.
Before cooking: Open sachet with scissors. Empty contents into a microwavable safe cup. Loosely cover. Microwave at
800w on full power for 30 seconds, stir vigorously and microwave for another 30 seconds.
After cooking: Stand for 1 minute inside the microwave. Stir contents vigorously before pouring over smoked salmon
blini, taking care as the cup may have become hot. Check product is piping hot. All cooking appliances vary. This is a
Keep refrigerated, once opened consume within 24 hours and do not exceed the use
by date. Do not refreeze.