Poached salmon blinis
prep: 15 minutes
cook: 10 minutes
serving: 16
Nutrition Facts
each serving
KCal
63
Carbs
3g
fiber
0.5g
Protein
4.1g
Fat
3.8g
Saturates
0.7g
Sugars
0.4g
Salt
0.18g
Fruit/Veg Portion
-
Ingredients
all 7 types- 2 salmon steaks (125g each)
- 100g watercress
- 1 tbsp low-fat yogurt
- juice and zest 1 lemon
- 1 pack 16 blinis (approx 160g)
- 1 tbsp 50% less fat cream cheese
- watercress or salad leaves, plus sprigs of fresh dill and lemon wedges, to garnish
Directions
5 steps in totalStep 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.
Step 2
Once the salmon has cooled down, remove the skin and any brown fat from the fish.
Step 3
For the sauce, roughly chop the watercress and blend with the yogurt, lemon zest and half the lemon juice.
Step 4
Warm the blinis in a dry frying pan for 1–2 minutes on each side.
Step 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.
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