Dutch Rocket & Smoked Salmon Blinis
Smoked salmon on buckwheat blinis is a classic. Dutch Rocket on top makes it exceptional — peppery, sharp, and exactly the contrast it needs.
Smoked salmon on buckwheat blinis is a classic. Dutch Rocket on top makes it exceptional. The peppery bite of the rocket cuts through the richness of the salmon and crème fraîche in a way no other green can match.
Method
- Warm the blinis. Heat blinis in a dry pan over low heat for 1 minute per side, or wrap in foil and warm in the oven at 160°C for 8 minutes.
- Mix the crème fraîche. Stir chopped dill, a pinch of lemon zest, and a squeeze of lemon juice into the crème fraîche. Season with black pepper.
- Assemble. Spread each blini with a generous spoonful of the dill crème fraîche.
- Top. Lay a fold of smoked salmon on each blini. Place a small pinch of Dutch Rocket on top, followed by a caper or two.
- Finish. Grind black pepper over the platter. Serve immediately while blinis are still warm.
Aeroveg tip: Dutch Rocket is the most peppery green in the Aeroveg range. A small pinch does more work than a full leaf — that sharpness is the contrast that makes a blini feel considered rather than safe.