Smoked salmon blini canapés


Smoked salmon blini canapés


1 lemon, zest and juice only

200g/7oz smoked salmon

20-24 ready-made cocktail blinis

1 small shallot, finely chopped

142ml/5fl oz soured cream

Freshly ground black pepper


Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith.

To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp paring knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.

Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.

Add the finely chopped shallot and mix well.

To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.

Products used

Kitchen Craft black handled stainless stell bladed zester

Msaster Class deluxe ceramic paring knife

Artesa appetiser slate heart shaped serving platter