Smoked Salmon and Dill Bites
15 min
total
4
people
464
calories per serving
Ingredients
4 people
- 12 pcBlinis (cold)
- 150 gFresh cheese (at room temperature)
- 50 mlCream (liquid)
- 1 pcDill (finely chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchBlack pepper ground
- 150 gSmoked salmon (sliced)
Method
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.
- 1
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
Finely chop the dill. Fold it into the mixture with a pinch of pepper. The scent of fresh herbs should dominate the preparation.
- 3
Slice the smoked salmon into two-centimeter ribbons. The flesh should be supple and slightly oily to the touch.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after assembly to keep the blini dry.
4.4
5 reviews
Rate this recipe:
