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Smoked salmon blinis recipe

Smoked salmon blinis recipe

170 ratings

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  • Serves 6
  • up to 1 hr plus, 2-3 hrs drying time
  • 245 calories / serving


  • 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

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 31%
  • Sugars

    19g 21%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 25.4g Protein 10.1g Fibre 0.2g


  1. 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.
  2. When you're ready to eat, mix the citrus juices and crème fraîche together until smooth but not too runny.
  3. Divide the salmon equally between the blinis.
  4. Top each blini with 1tsp of the crème fraîche mixture, then add a mint leaf. Grind with a little black pepper.
  5. Toss together the rocket, pomegranate seeds and candied peel, then divide between each plate.

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