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Smoked salmon blinis recipe
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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
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
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1020kj
245kcal
12%
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Fat
12g
17%
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Saturates
6g
31%
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Sugars
19g
21%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 25.4g
Protein 10.1g
Fibre 0.2g
Method
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.
- A couple of hours ahead (or a few days before), make the candied lime peel. 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 the salmon equally 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