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Smoked salmon blinis recipe

170 ratings

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1020kj
245kcal 12%
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

Method

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