Name: Poached salmon blinis
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 16
Ingredients: 2 salmon steaks (125g each); 100g watercress; 1 tbsp low-fat yogurt; juice and zest 1 lemon; 1 pack 16 blinis (approx 160g); 1 tbsp 50% less fat cream cheese; watercress or salad leaves, plus sprigs of fresh dill and lemon wedges, to garnish

A great party dish you can whip up in under half an hour.

Serves

Prep

15 minutes

Cook

10 minutes

Each 34g serving contains (excludes serving suggestion)

KCal

Carbs

3.0g

Fibre

0.5g

Protein

4.1g

Fat

3.8g

Saturates

0.7g

Sugars

0.4g

Salt

0.18g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2 salmon steaks (125g each)

100g watercress

1 tbsp low-fat yogurt

juice and zest 1 lemon

1 pack 16 blinis (approx 160g)

1 tbsp 50% less fat cream cheese

watercress or salad leaves, plus sprigs of fresh dill and lemon wedges, to garnish

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Method

Step 1

Add the salmon steaks to a small pan, cover with boiling water and simmer gently for 5 minutes with a lid on. Turn off the heat, leave to stand for 3 minutes, or until the salmon is thoroughly cooked through, then drain and set aside to cool.

Step 2

Once the salmon has cooled down, remove the skin and any brown fat from the fish.

Step 3

For the sauce, roughly chop the watercress and blend with the yogurt, lemon zest and half the lemon juice.

Step 4

Warm the blinis in a dry frying pan for 1–2 minutes on each side.

Step 5

Spread each blini with a little cream cheese and flake the salmon on top. Drizzle with the remaining lemon juice and top with blobs of the watercress sauce.

Recipe tips

To save time, you can cook the salmon the day before and refrigerate it overnight, ready for when you assemble your blinis the next day.
Try mixing it up a bit by serving a batch of blinis topped with prawn or herring and some low-fat cream cheese, as well.
Garnish with some lemon zest before serving.