Smoked Salmon and Dill Bites

Soft blini base topped with a dense, fragrant cream. The richness of the salmon glistens and melts instantly in the mouth with a touch of acidity.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 456
• Protein: 21 g
• Carbs: 33 g
• Fat: 25 g

Ingredients

• 12 piece Blinis ( cold )
• 150 g Fresh cheese ( at room temperature )
• 50 ml Cream ( liquid )
• 1 piece Dill ( finely chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Black pepper ground
• 150 g Smoked salmon ( sliced )

Instructions

1. Cream preparation

   In a mixing bowl, work the fresh cheese with the cream. Whisk until the mixture is smooth and firm enough to coat the back of a spoon.

2. Seasoning

   Finely chop the dill. Fold it into the mixture with a pinch of pepper. The scent of fresh herbs should dominate the preparation.

3. Cutting the fish

   Slice the smoked salmon into two-centimeter ribbons. The flesh should be supple and slightly oily to the touch.

4. Plating

   Place a dollop of cream on each blini. Arrange the salmon in a dome on top. Finish with a squeeze of lemon juice to cut through the richness of the fish.

Chef's tips

• Do not overwork the cream once the dill is added to prevent it from turning grey.
• If the blinis are too dry, put them under the grill for 30 seconds before letting them cool.

Storage

Consume immediately after assembly to keep the blini dry.