These canapés of smoked salmon topped blinis make perfect finger food to impress guests at dinner parties.


  • Dry Saumure

  • 200 g grey French sea salt

  • 100 g caster sugar

  • 1 teaspoon crushed Black pepper

  • 1.5 kg Salmon Fillets skin and bones removed

  • 2 carrots peeled and finely sliced

  • 1 medium Red Onion finely sliced

  • 1 stick Celery finely sliced

  • 1 teaspoon Mustard seeds

  • 1 teaspoon coriander seed

  • 0.5 teaspoon Juniper Berry

  • 2 Bay leaves finely sliced

  • 1 sprig fresh Thyme

  • vegetable oil

  • Potato Blinis

  • 500 g Large Potatoes

  • 75 ml Milk

  • 75 ml Cream

  • 45 g Flour

  • 2 egg yolks

  • Nutmeg

  • 2 tablespoons finely chopped chives

  • Salt & Pepper

  • Salmon Roe to garnish


  • 1.

    Have Gladwrap ready.

  • 2.

    Sprinkle salmon fillet on both sides with salt, sugar and pepper.

  • 3.

    For best results, prepare at least two days in advance.

  • 4.

    Marry the oil with some aromat as well so overnight we soak and two days at least with the oil and the aromat.

  • 5.

    So it's the same on the other side.

  • 6.

    Add fresh dill.

  • 7.

    Wrap tightly in Gladwrap and leave for 24 hours in the fridge.

  • 8.

    After 12 hours, turn salmon upside down.

  • 9.

    Rinse very quickly under cold water, towel dry.

  • 10.

    Add the aromat, i.e. onion, carrots, celery, bay leaves, mustard, seed mustard, coriander and a marinade of half olive oil, half vegetable oil.

  • 11.

    Garnish with salmon roe.

  • 12.

    Add cream to finish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1230kj
  • Fat Total 70g
  • Saturated Fat 17g
  • Protein 83g
  • Carbohydrate 64g
  • Sugar 30g
  • Sodium 1542mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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