Smoked salmon & lemony soft cheese blinis

Smoked salmon & lemony soft cheese blinis

This combo is a classic for good reason. Blinis are the ideal soft-but-sturdy base for a multitude of toppings, but it’s hard to beat smoked salmon and soft cheese. Piping the topping onto the blinis sounds fancy, but it actually speeds things up (and your canapés will look glam too). 

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  • Makes16
  • CourseCanape
  • Prepare25 mins
  • Cook5 mins
  • Total time30 mins

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  • 165g pack full-fat soft cheese
  • ½ x 20g pack dill, finely chopped, plus a few fronds to serve
  • 1 unwaxed lemon, zested and cut in 1⁄2 plus extra zest to serve (optional)
  • ½ small red onion, finely chopped
  • 162g pack 16 Cocktail Blinis
  • 100g smoked salmon, cut into 16 small pieces
  • 3 tbsp nonpareille capers, to serve


  1. Put the soft cheese in a bowl and gently fold in the dill, lemon zest and a squeeze of lemon juice (about 1 tsp). Season and cover (or transfer to a piping or sandwich bag), and chill until ready to use (up to 3 days).

  2. Put the onion in a small bowl and add a squeeze of lemon juice; set aside until ready to serve (up to 30 minutes). Heat the blinis according to pack instructions, then arrange on a serving platter. Snip the end off the piping or sandwich bag, and pipe on the cream cheese mixture or, if you’re not using a bag, use 2 teaspoons to dollop a small amount onto each blini.

  3. Top each blini with a piece of salmon. Cut the remaining lemon 1⁄2 into wedges and serve the blinis with the capers, onion and reserved dill scattered over and the lemon wedges for squeezing. Sprinkle over the extra lemon zest, if liked.


Typical values per item when made using specific products in recipe


256kJ/ 61kcals



Saturated Fat












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