Smoked Salmon Blinis with Lemon Cream and Capers
A symbol of refined appetizers, this recipe combines the soft, fluffy texture of blinis with the delicate, iodized flavor of smoked salmon. Enhanced by a tangy lemon cream and the salty bite of capers, it offers a perfect harmony of textures and flavors in a single bite. Quick to prepare, it will impress your guests with its elegance and balance. The trick is to assemble it at the last moment to preserve freshness and crispness. Ideal for special occasions or a chic appetizer with ease.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare fluffy blinis (if homemade) or use good quality store-bought blinis.
- 2
In a non-stick pan, add a drizzle of olive oil and heat over low heat. Warm the blinis for 45 seconds to 1 minute on each side until lightly golden and warm through. Transfer to a rack.
- 3
In a bowl, mix the thick heavy cream with the lemon zest and juice, and chopped dill. Whisk lightly. Season with pepper. Refrigerate.
- 4
Place the smoked salmon slices on a board and cut them into wide ribbons with a sharp knife.
- 5
On each warm blini, place a spoonful of lemon cream. Add a salmon ribbon, a few capers, a sprig of dill, and microgreens. Finish with a pinch of fleur de sel and a twist of black pepper. Serve immediately.
- Assemble the blinis at the last moment so they stay fresh and appetizing.
- The blinis should be warm, not hot, to avoid cooking the salmon.
- Drain the capers well in paper towels to avoid excess vinegar.
- For a lighter version, replace half the heavy cream with thick Greek yogurt.
- Serve with brut champagne, chilled vodka, or a crisp white wine like Chablis.
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