Driscoll's Blackberry and Gin Cured Salmon Blini

Blackberry and Gin Cured Salmon Blini

Fancy canapés always are a hit at any dinner party. These Blackberry and Gin Cured Salmon Blini are super tasty and will have your guests coming back for more. Recipe by: Justine Schofield

  • Method

    1. Curing blackberries

      Place the salt, sugar, peppercorns, crushed blackberries, lemon zest plus gin in a bowl and mix. It should be the texture of wet sand. Place two pieces of cling film on to a bench and spread out 1/3 of the mix. Place salmon on top, skin side down and then cover with the remaining salt mixture. Wrap tightly with the cling film and place on a plate. Refrigerate for 24 hrs or overnight. The following day wipe off the salt mix and rinse with water, then pat dry with some paper towel. Using a very sharp knife, thinly slice (so you can almost see through it).

    2. Serving

      Warm the blinis and then place a small dollop of crème fraiche onto each. Arrange salmon on top and garnish with radish and a squeeze of lemon.

  • Ingredients

    3 cups salt flakes
    1 cup caster sugar
    1 tbsp pink peppercorns, crushed
    1 punnet Driscoll's blackberries, crushed
    1kg side of salmon or trout, skin on, pin-boned
    100ml gin
    Juice and zest 1 lemon
    60g crème fraiche
    Store bought blinis, to serve 
    3 radishes, julienned

    • Serves 10
    • Breakfast
Try these tasty recipes…

Mascarpone dip with basil blackberries

View recipe

Blackberry & brie omelette

View recipe