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.
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