Raymond Blanc’s salmon tartare blinis

Name: Raymond Blanc’s salmon tartare blinis
Yield: Makes 32 blinis
Cuisine: British recipes
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

Published: 20 Jan 17
Updated: 18 Mar 24

Test kitchen approved

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

Check out more make-ahead Christmas recipes.

Makes 32 blinis
Hands-on time 15 min, plus 12 hours curing

See Wine Match

Visit deliciousmagazine.co.uk to save recipe

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

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.

Recipe from December 2016 Issue

Nutrition

Nutrition: per serving

Per blini

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

delicious. 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.
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.

Fancy getting a copy in print?

Subscribe to our magazine

Raymond Blanc’s salmon tartare blinis

Ingredients

Method

Nutrition

delicious. tips

Blinis with smoked salmon and dill pâté

Raymond Blanc’s salmon tartare blinis

Bacon and egg blinis

Horseradish blinis with buttered beetroot and smoked mackerel

Salmon tartare with chicory

Tuna tartare with avocado, soy and ginger

More to discover

Raymond Blanc’s salmon tartare blinis

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Blinis with smoked salmon and dill pâté

Raymond Blanc’s salmon tartare blinis

Bacon and egg blinis

Horseradish blinis with buttered beetroot and smoked mackerel

Salmon tartare with chicory

Tuna tartare with avocado, soy and ginger

More to discover