Rye bread blinis with salmon and lemon cream
Festive whole-grain bites! Rye bread blinis are a great example of a whole-grain appetizer. They are crispy and taste delicious topped with salmon and a fresh lemon cream. This recipe does not qualify for the Whole Grain Label, but it’s a way to include more whole grains in everyday meals or at festive occasions.
Ingredients
- 1/2 dl heavy cream
- 1/2 dl cremefraiche 18%
- 1/2 organic lemon (juice and peel)
- 8 slices whole grain rye bread (if desired, more – there should be 2 “blinis” per person)
- 200 g smoked salmon
- 1 handful fresh mint, dill or chives
- A bit of salt and pepper
Instructions
- Whipping cream and crème fraîche are whipped into a light foam. Fold in the juice and zest of the lemon and season with a little salt and pepper to taste.
- Use a small cutter to cut the rye bread into small blinis, making two per person. (Save the bread crusts and bake them as croutons or for homemade yogurt topping.) Lightly toast them in a toaster or bake in the oven.
- Arrange with salmon, a small dollop of lemon cream, and fresh herbs on top.