Salmon Blinis

Prep time 15 minutes
Servings 6


½ avocado, diced 

Zest and juice of ¼ lemon 
1 tbsp white onion or shallot, finely diced 
1 tbsp Dijon mustard 
1 ½ tbsp mayonnaise 
1 ½ tbsp Greek yoghurt 
400g tinned SAFCOL salmon, drained 
200g store-bought blinis*
Thai basil, to garnish 
Coriander, to garnish

Salmon Blinis


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.

Drain salmon, discard the liquid, and add to the bowl. Use a fork to break up the salmon and stir everything together. 

Warm blinis in a pan and place on plate. Using two teaspoons quenelle the salmon mixture and place on top of a warm blini. Garnish with the herbs and serve. 

*NOTE: If you like to make your own blinis here is a recipe: