Smoked salmon blinis with crème fraîche and dill

Name: Smoked salmon blinis with crème fraîche and dill
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Irish
Ingredients: 24 small ready-made blinis (from the chilled section); 250g WOH sliced smoked salmon, cut into 24 small pieces; 200g full-fat crème fraîche; 1 unwaxed lemon, zested; 1 small bunch fresh dill, fronds picked; 2 tbsp baby capers, drained; Freshly ground black pepper

Prep15minServes8LevelEasy

The Christmas Eve canapé. We are being honest with you: buy the blinis. Making them from scratch costs an hour and ten extra minutes of stress on a day where you don’t have either. The building, on the other hand, is where the dish lives. Salmon folded into rose shapes, crème fraîche, dill, lemon zest, a single caper on each. Three dozen platters’ worth of canapés in fifteen minutes.

Ingredients

24 small ready-made blinis (from the chilled section)
250g WOH sliced smoked salmon, cut into 24 small pieces
200g full-fat crème fraîche
1 unwaxed lemon, zested
1 small bunch fresh dill, fronds picked
2 tbsp baby capers, drained
Freshly ground black pepper

Method

Warm the blinis through. Either 30 seconds in a dry pan over a medium heat, or 5 minutes in a 150°C oven covered loosely in foil.
Arrange the warm blinis on a serving platter in tight rows.
Spoon half a teaspoon of crème fraîche onto each blini.
Take a piece of smoked salmon, fold it loosely into a small rose, and set it on top of the crème fraîche. The fold should be slightly haphazard. Perfect circles look like a supermarket canapé.
Top each blini with a dill frond, a single caper, and a pinch of lemon zest.
Final crack of black pepper over the platter. Serve straight away.

Tips from our kitchen

Build no more than ten minutes ahead of serving. Beyond that the blinis go soft underneath the toppings.
The crème fraîche has to be full-fat. Low-fat goes watery on contact with the salmon.
A "rose" is just a strip of salmon rolled around itself. Don't overthink it. Loose and slightly messy reads as homemade.

Smoked salmon blinis with crème fraîche and dill

Ingredients

Method

Tips from our kitchen

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