marinated-salmon
Marinated-salmon elevates any gathering with silky seafood layered over pillowy, homemade blinis. In just under two hours (most of it inactive), you’ll create an appetizer that feels restaurant-worthy yet is surprisingly doable at home. Keep reading for the full marinated-salmon recipe, expert tips, and common FAQs.
Ingredients: marinated-salmon
- For the marinated salmon
- 400 g fresh, skinless salmon fillet, pin bones removed
- 3 Tbsp light soy sauce
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp olive oil
- 1 tsp light brown sugar
- 1 tsp freshly grated ginger
- 1 Tbsp finely chopped fresh dill
- Freshly ground black pepper, to taste
- For the blinis (about 20 mini pancakes)
- 125 g all-purpose flour
- 125 ml lukewarm milk
- 10 g fresh baker’s yeast or 1 tsp active dry yeast
- 1 large egg, separated
- 1 Tbsp crème fraîche or sour cream
- Pinch of fine salt
- Unsalted butter or neutral oil, for cooking
- For serving
- 150 g crème fraîche or thick sour cream
- 1 Tbsp finely snipped chives
- Lemon wedges
- Optional twists & tips
- Replace half the soy sauce with mirin for mellow sweetness.
- Add a pinch of chili flakes to the marinade for gentle heat.
- Blinis can be cooked earlier in the day and rewarmed (150 °C, 5 min).
- Leftover blinis freeze well for up to 1 month; cool and separate with baking paper.
Instructions:
- Marinate the Salmon
Slice the salmon into ½-cm strips and lay them in a shallow dish. Whisk soy sauce, lemon juice, olive oil, brown sugar, ginger, dill and pepper; pour over the fish, turning to coat. Cover and chill for 1–4 hours. - Prepare the Blini Batter
Dissolve yeast in lukewarm milk; stand 5 minutes until frothy. In a bowl, mix flour and salt, make a well and add the milk-yeast mixture, egg yolk and crème fraîche. Whisk until smooth. Beat egg white to soft peaks and fold in. Cover and let rise 30 minutes at room temperature. - Cook the Blinis
Heat a non-stick skillet over medium and lightly grease. Drop teaspoons of batter to form 5–6 cm rounds. Cook 1–2 minutes until bubbles appear; flip and cook 1 minute more until golden. Transfer to a wire rack; repeat, greasing as needed. - Assemble & Serve
Stir chives into crème fraîche. Spoon a dab onto each warm blini, top with a folded slice of marinated salmon (let excess marinade drip off), and serve immediately with lemon wedges.
FAQ
Q: Can I prepare marinated-salmon the day before?
A: For best flavor and texture, marinate the salmon no more than 4 hours ahead and serve within 24 hours, keeping it chilled until assembly.
Q: What if I don’t have fresh yeast for the blinis?
A: Substitute 1 teaspoon of active dry yeast. Bloom it in the lukewarm milk as directed; the rise time and results remain the same.
Q: How do I keep blinis warm for a party?
A: Place cooked blinis on a baking sheet in a 100 °C (210 °F) oven for up to 30 minutes. They stay soft and ready for topping with your marinated-salmon.
Conclusion
Crisp yet tender blinis crowned with luscious marinated-salmon will make you the star host of any soirée. Enjoy, and don’t forget to explore more culinary inspiration below.