Smoked Salmon and Mascarpone Canapés
Ingredients
- 16 pcBlinis (whole)
- 150 gMascarpone cheese (fresh)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcDill (chopped)
- 1 pinchBlack pepper ground (for seasoning)
- 150 gSmoked salmon (cut into strips)
Method
A warm blini base supporting a dense, lemony mascarpone cream. The smoked salmon provides a rich, melting texture, enhanced by the fresh aroma of finely chopped dill.
- 1
In a bowl, whisk the mascarpone with a fork to soften it. It should become smooth like an ointment and lose its stiff appearance.
- 2
Squeeze the lemon. Stir the juice and chopped dill into the cream. Mix vigorously: the cream should be firm enough to coat the back of a spoon. Add a pinch of black pepper.
- 3
Heat the blinis in a pan over medium heat, without any fat. They should be just warm to the core, without browning further. The crumb must remain soft.
- 4
Place a small dollop of cream on each blini. Add a strip of smoked salmon on top. The fish's fat should glisten. Finish with a small sprig of dill for presentation.
Frequently asked questions
How do you get this dish right?
- Do not overheat the blinis, or they will become dry and brittle.
- Take the salmon out 10 minutes before assembly so its fat can fully express itself.
How long does this dish keep?
Consume immediately after assembly. The blinis soften quickly upon contact with the cream.
