Smoked salmon blinis recipe

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Smoked salmon blinis with mint HERO
  • Rating: 4 stars
  • Cost per serving: £1.05
  • up to 1 hr plus, 2-3 hrs drying time Takes: up to 1 hr plus, 2-3 hrs drying time
  • 6 Serves: 6

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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  • 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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Each serving contains
  • Calories 249 12%
  • Sugar 20g 22%
  • Fat 13g 19%
  • Saturates 6.4g 32%
  • Salt 1.4g 23%
of an adult's Reference Intake amount. Find out more
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