“A delicacy best enjoyed with a glass of champagne, Smoked Salmon Blinis are a quick and easy appetizer that pack a surprisingly savory taste.”
In celebration of New Years, my Aunty Kemi prepared one of her favorite canapés just before dinner. I have never been a big fan of raw fish so I was definitely skeptical when I realized she wasn’t heating the salmon. I was expecting a fishy and sour taste. To my surprise I was greeted by a taste very similar to smoked meat and cheese. When eating Smoked Salmon Blinis its recommended one eats a Blini whole rather than taking bites of it. The taste will be better that way!
- Grill the blinis for one to two minutes on either side. (If you don’t have a grill, warm them in the oven on 200 for 8 minutes or until desired brown/crispness)
- Top each blini with a little of Creme Fraiche, a slice of smoked salmon and a pinch of chopped curly parsley.
FYI: Let Salmon sit at room temperature for 10 to 15 minutes before preparing the Blinis.