Smoked salmon blinis recipe
A smoked salmon blini with an unexpected citrus twist. These canapés are adorned with home made candied lime peel, pomegranate seeds, smoked salmon, and crème fraîche mixed with lime and grapefruit juice.
See method- Serves 6
- up to 1 hr plus, 2-3 hrs drying time
- 245 calories / serving
Ingredients
- 1 lime, peel removed and juice, a squeeze
- 100g (3½oz) granulated sugar
- grapefruit juice, a squeeze
- 125ml (4fl oz) crème fraîche
- 1 x pack 12 blinis
- 200g (7oz) smoked salmon
- few sprigs of mint
- handful of fresh rocket
- handful of pomegranate seeds
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Shop ingredientsEach serving contains
- Energy
- 1020kJ 245.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 1.9g
- Sugars
- 19g
of the Reference intake
Carbohydrate 25.4gProtein 10.1gFibre 0.2g
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- A couple of hours ahead (or a few days before), make the candiedlimepeel. In a saucepan, dissolve the sugar in 50ml (2fl oz) of water. Bring to the boil, then add the peel. Reduce the heat, then allow to simmer until the peel is translucent (up to 45 minutes, depending on the thickness of the peel). Put the peel on a wire rack somewhere warm to dry out; it will take around 2-3 hours.
- When you're ready to eat, mix the citrus juices and crème fraîche together until smooth but not too runny.
- Divide thesalmonequally between the blinis.
- Top each blini with 1tsp of the crème fraîche mixture, then add a mint leaf. Grind with a little black pepper.
- Toss together the rocket, pomegranate seeds and candied peel, then divide between each plate.
- See more citrus recipes
