Servings: 12 bites @ 0.5 mg THC per bite
Preparation time: 15 minutes
- 12 shells
- 100g of smoked salmon
- 125 ml of sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon small capers
- 1 tablespoon lemon juice
- 1 small pot of caviar cheap Dill
- 5 ml (1 teaspoon) Finefleur olive and cannabis oil (see recipe)
01 Cut the smoked salmon (or gravlax) in small strips.
02 In a bowl, combine the sour cream and the Dijon mustard. Add the small capers and the lemon juice. Then mix well with Finefleur oil
03 Spread the mixture in the shells. Place the salmon strips. Add a touch of caviar and decorate with a sprig of dill in each crisp.