Herb blinis with dill-smoked salmon and citrus cream
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Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Among the delicacies of the Danish Easter table, you can always find smoked salmon.
Here you get a suggestion for how you can impress your guests at this year's Easter lunch with a beautiful and delicious salmon dish.
Jeppe Foldager will take you through how you can salt and smoke your own salmon without a smoker, a process that takes some time, but is worth the wait. Finally, the delicacy is served on homemade, flavorful herb blinis topped with a fresh citrus cream and flowers.
Servings
: 4
people
Ingredients
2
eggs
120
g
creme fraiche 38 %
120
ml
whole milk
110
g
wheat flour
0.5
lemon - finely grated zest thereof
15
g
green onions
10
g
parsley
5
g
dill
0.5
tsp
baking powder
4
g
salt
a little black pepper
butter for frying
250
g
fresh salmon (loin or middle cut)
30
g
sea salt
4
g
sugar
freshly ground pepper
crushed juniper berries
1
handful
dried hay
200
g
creme fraiche 38 %
0.5
lemon zest thereof
2
tsp
lemon juice
1
tsp
sugar
salt and pepper
lingonberry
dill
chives
tarragon
Avoid screen shutting off
Instructions
Salmon
Step 1/7
Season the salmon with salt, sugar and a little pepper.
Step 2/7
Let it cure for 12–24 hours in the refrigerator.
Step 3/7
Quickly rinse off the salt and dry the salmon.
Step 4/7
Place hay in a pan with a lid and ignite it, then blow it out.
Step 5/7
When it starts smoking, place the salmon on a grill and cover with the lid.
Step 6/7
Let it sit for 10–15 minutes until the salmon is lightly smoked but without heat present.
Step 7/7
Dust a little of the ash over the salmon.
Herb blinis
Step 1/5
Whisk eggs, creme fraiche and milk together.
Step 2/5
Add flour, salt and pepper, baking powder and whisk until a smooth batter.
Step 3/5
Finely chop the herbs and fold in together with lemon zest.
Step 4/5
Let the batter rest for 15 minutes.
Step 5/5
Fry small thick pancakes (6–7 cm) in butter over medium heat.
Citrus Cream
Step 1/2
Mix all ingredients together.
Step 2/2
Season with salt and citrus.
Plating
Step 1/3
Thinly slice the salmon – 2 slices per pancake.
Step 2/3
Fold the salmon nicely and place it on the pancake.
Step 3/3
Add citrus cream and garnish with lingonberry, dill, chives and tarragon.
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Jeppe Foldager has worked as a chef in many of the country's most acclaimed restaurants and even aboard the Royal Yacht Dannebrog. He also headed the kitchen as head chef at Dragsholm Slot, which holds one of the prestigious Michelin stars – he has now stepped into the role of gastronomic chef at Hotel Hesselet.
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