Raymond Blanc’s salmon tartare blinis

Portion size: Makes 32 blinis
Hands-on time 15 min, plus 12 hours curing
Difficulty: easy

It wouldn’t be a party without canapés – Raymond Blanc puts his twist on a drinks party classic with these salmon tartare blinis.

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Ingredients

125g fine sea salt
125g caster sugar
Finely grated zest 3 lemons, plus wedges to serve
20g fresh dill, finely chopped
350g organic farmed salmon fillet, skinned and boned
32 mini blinis

For the garnish

1 tbsp lemon juice
4 tbsp soured cream
25g fresh dill, chopped

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Method

In a small bowl, mix the salt, sugar, lemon zest and dill together. Put half in a shallow ceramic or glass baking dish, then lay the salmon on top. Cover the top of the salmon with the remaining mixture. Cover the dish with cling film, then leave to cure in the fridge for 6 hours. Turn the salmon over, then cover and chill for 6 more hours.
Rinse the salmon under cold running water and pat dry with kitchen paper. Cut the salmon into 1cm cubes, then put in a bowl. In a separate bowl, mix all of the garnish ingredients together, then pour over the cubes of salmon and mix until well combined.
Heat the blinis according to the packet instruction. Top each blini with a little of the salmon mixture, then serve with lemon wedges to squeeze over.
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Nutrition

51kcals Calories
3.1g (0.7g saturated) Fat
2.8g Protein
2.8g (0.7g sugars) Carbs
0.3g Fibre
0.4g Salt

Per blini

Quick wins & tips

Atlantic salmon is on the Marine Conservation Society’s Fish to Avoid list (goodfishguide.org), but you can get good quality farmed organic salmon or MSC-certified Alaskan salmon.

Make Ahead

Prepare the salmon at least 12 hours (or up to 3 days) in advance, but don’t leave it in the curing mixture for more than 12 hours; after this time, wash and dry the fish and keep it chilled, wrapped in clingfilm.

The garnish can be prepared and the salmon dressed 1 hour before assembling the blinis; keep in a cool place.

What’s the perfect wine match?

Our friends at Majestic Wine recommend Definition Albarino. From Northern Spain, where the weather is distinctly ‘British’, this sea-influenced white has the tart acidity and fresh citrus notes to cut through this rich and creamy salmon canapé.

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