Easy Yuzu Salmon Blini Canapé recipe
These Yuzu Salmon Blini canapés are ridiculously moreish, deceptively simple to make, and will add a bit of glamour to any party! Something a little different for Christmas parties, New Year’s Eve or whenever you are in the mood to celebrate! The citrus flavour of the yuzu makes the poached salmon zing. You won’t be able to stop at just one!
Easy Yuzu Salmon Blini Canapé
Servings 6
Prep time
10 MinCook time
12 MinTotal time
22 MinThese Yuzu Salmon Blini canapés are ridiculously moreish, deceptively simple to make, and will add a bit of glamour to any party! Something a little different for Christmas parties, New Year’s Eve or whenever you are in the mood to celebrate! The citrus flavour of the yuzu makes the poached salmon zing. You won’t be able to stop at just one!Giving your Philadelphia a little yuzu kick is a trick you will repeat again and again once you have tried it. Super simple, but super effective - a firm favourite at any party!
Ingredients
Instructions
- In a shallow frying pan, pour enough water to cover the base to roughly 1cm deep, then heat to a gentle boil.
- Reduce the heat and carefully place the salmon fillet skin down before covering it with a lid. Cook for 5-10mins depending on the thickness of your fillet.
- Meanwhile, in a small bowl, mix the Philadelphia with the Rich & Tangy Yuzu until combined.
- Once, the salmon fillet is cooked, carefully transfer it to a small bowl and mash it with a fork separating it from the skin. Discard the skin and set the salmon to one side to cool.
- Next, wash and dry your frying pan then return it to the heat.
- Once the frying pan is hot, carefully heat the blinis on each side until golden, being careful not to let them burn, before placing them on a large plate ready for the toppings.
- With a knife, spread a generous amount of Yuzu Philadelphia on to each blini.
- Then, with a teaspoon, scoop a heap of mashed salmon on top.
- Finally, add a drop of Rich & Tangy Yuzu straight from the tube on top of the salmon and garnish with a sprig of watercress.
- Serve and enjoy!
Notes
This Sweet & Sticky Tofu Knots recipe is modified to make it vegan friendly. The original version of this recipe can be found in Bonnie Chung’s Tofu Tasty: Imaginative Tofu Recipes for Every Day (Pavilion Books). Image credit to Yuki Sugiura.