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Poached salmon blinis

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A great party dish you can whip up in under half an hour.
Serves
4
Prep
15 minutes
Cook
10 minutes
Each 136g serving contains (excludes serving suggestion)
KCal
279
Carbs
11.80g
Fibre
1.90g
Protein
18.50g
Fat
17.10g
Saturates
3.30g
Sugars
1.70g
Salt
0.70g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 salmon steaks
100g watercress
1 tbsp low-fat yogurt
juice and zest 1 lemon
1 pack 16 blinis (approx 160g)
1 tbsp low-fat cream cheese
watercress or salad leaves, plus sprigs of fresh dill and lemon wedges, to garnish
Method
  1. Add the salmon steaks to a small pan, cover with boiling water and simmer gently for 5 minutes with a lid on. Turn off the heat, leave to stand for 3 minutes, or until the salmon is thoroughly cooked through, then drain and set aside to cool.
  2. Once the salmon has cooled down, remove the skin and any brown fat from the fish.
  3. For the sauce, roughly chop the watercress and blend with the yogurt, lemon zest and half the lemon juice.
  4. Warm the blinis in a dry frying pan for 1–2 minutes on each side.
  5. Spread each blini with a little cream cheese and flake the salmon on top. Drizzle with the remaining lemon juice and top with blobs of the watercress sauce.
Chefs tips
  • To save time, you can cook the salmon the day before and refrigerate it overnight, ready for when you assemble your blinis the next day.
  • Try mixing it up a bit by serving a batch of blinis topped with prawn or herring and some low-fat cream cheese, as well.
  • Garnish with some lemon zest before serving. 
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