Smoked salmon & lemony soft cheese blinis

Name: Smoked salmon & lemony soft cheese blinis
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 16
Ingredients: 165 g pack full-fat soft cheese; 20 g 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; 162 g pack 16 Cocktail Blinis; 100 g smoked salmon, cut into 16 small pieces; 3 tbsp nonpareille capers, to serve

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

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).
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.
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.

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