makes
12
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- ½ avocado, diced
- Zest and juice of ¼ lemon
- 1 tbsp white onion or shallot, finely diced
- 1 tbsp Dijon mustard
- 1½ tbsp mayonnaise
- 1½ tbsp Greek yoghurt
- 400 g tin salmon
- 200 g store-bought blinis (or make your own - see Note)
- Thai basil and/or coriander, to garnish
Instructions
1. Place the diced avocado into a bowl. Add a pinch of salt and use a fork to mash it up until smooth. Add lemon zest and juice, onion, mustard, mayonnaise and Greek yoghurt, and stir until smooth.
2. Drain salmon, discard the liquid and add salmon to a bowl. Use a fork to break up the salmon and stir everything together.
3. Warm blinis in a pan – you only need a minute or two on each side - and place on a plate.
4. Using two teaspoons, quenelle the salmon mixture and place on top of a warm blini. Garnish with the herbs and serve.
Note
• If you want to make your own blinis try from Justine's weekday show, Everyday Gourmet, or from SBS Food.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
