Smoked Salmon and Mascarpone Canapés

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.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 536
• Protein: 18 g
• Carbs: 44 g
• Fat: 31 g

Ingredients

• 16 pc Blinis ( whole )
• 150 g Mascarpone cheese ( fresh )
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 1 pc Dill ( chopped )
• 1 pinch Black pepper ground ( for seasoning )
• 150 g Smoked salmon ( cut into strips )

Instructions

1. Cream preparation

   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. Seasoning

   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. Toasting blinis

   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. Assembly

   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.

Chef's tips

• 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.

Storage

Consume immediately after assembly. The blinis soften quickly upon contact with the cream.