- 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.
- Once the salmon has cooled down, remove the skin and any brown fat from the fish.
- For the sauce, roughly chop the watercress and blend with the yogurt, lemon zest and half the lemon juice.
- Warm the blinis in a dry frying pan for 1–2 minutes on each side.
- 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.
- 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.