Whole-wheat blinis with smoked salmon and creme fraiche

May 4, 2010 (Last Updated: April 29, 2019)
Whole-wheat blinis with smoked salmon and creme fraiche recipe

Recipe by Robyn Timson

Robyn discovered this dressing while experimenting in the kitchen. The flavour is perfect for Asian-style fish. The recipe makes about 1 litre and you only need half this amount for the salmon – the rest can be frozen or will keep in the fridge for up to a week. 

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Whole-wheat blinis with smoked salmon and creme fraiche

Ingredients

  • 200g (1 cup) sugar
  • 250ml (1 cup) water
  • 2 red chillies
  • 1 large ginger root, finely chopped
  • 15ml (1 tbsp) fish sauce
  • 125ml (½ cup) sunflower oil
  • juice and zest of 4 grapefruits
  • juice and zest of 4 oranges
  • juice and zest of 4 lemons
  • salt and pepper, to taste
  • 250ml (1 cup) spring onions, finely chopped
  • 1 side Norwegian salmon (about 1, 5kg), skinned (ask your fishmonger to do this)
  • 500g each baby spinach and pak choi, blanched
  • baby tomatoes, to serve
  • bocconcini, torn, to serve

Instructions

1

To make the dressing, boil the sugar and water until syrupy. Add the rest of the ingredients, except for the spring onion, and bring to the boil for no more than 1 minute. Allow to cool, season and stir in the spring onion.

2

Preheat the oven to 230ºC. Place the salmon in an oven tray with 200ml of the citrus dressing and poach in the oven until cooked: 7 minutes for pink, 15 for medium.

3

Top the fish with the wilted greens and more of the citrus dressing, including lots of juicy pith. Serve with the tomato and bocconcini.  

Notes

To drink: Glenwood Chardonnay 2009 or Fleur du Cap Unfiltered Viognier 2008, both with delicate citrus flavours.

 

 

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May 4, 2010 (Last Updated: April 29, 2019) By
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