Starters
International
InternationalSmoked Salmon Blinis
Bite-sized blinis topped with smoked salmon and a creamy finish. The tiers move from shop-bought blinis with soured cream up to homemade buckwheat blinis with house-cured salmon and caviar.
Nut-free
Better version
Sliced smoked salmon, lemon-dill creme fraiche and capers.
Per serving£2.00
Total cost£8.00
Time15 min
Ingredients for 4
- 16 ready-made buckwheat blinis
- 150 g Scottish smoked salmon , sliced
- 120 g creme fraiche
- 1 tbsp fresh dill , chopped, plus sprigs to finish
- 1 tbsp capers , drained
- 1 lemon , zested and cut into wedges
- sea salt and black pepper , to taste
Method
- Mix the creme fraiche with the chopped dill, lemon zest and a pinch of salt and pepper.
- Warm the blinis gently and let them cool to room temperature.
- Spoon the lemon-dill creme fraiche onto each blini.
- Drape a neat ribbon of smoked salmon over the top.
- Finish each with a few capers and a small sprig of dill.
- Serve straight away with lemon wedges on the side.
Equipment
- mixing bowl
- platter
The three ways, side by side
Budget
Ready-made mini blinis, smoked salmon trimmings and soured cream.
Better
Sliced smoked salmon, lemon-dill creme fraiche and capers.
Ultimate
Homemade buckwheat blinis, beetroot-cured salmon, dill cream and trout caviar.
