180
min
Mains

Smoked Canadian Salmon with Wild Rice Blinis and Cranberry Compote

Tip:

The cooking time of wild rice can be significantly reduced by soaking (preferably overnight).

These Canadian ingredients are available at your local supermarket.

6 servings
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Ingredients

For the cranberry compote

  • 15 ml water, lukewarm
  • 2 tbsp honey
  • 1 small onion, chopped
  • 175 g cranberries (fresh or frozen)
  • ¼ tsp salt
  • pepper

For the blinis

  • ½ tsp sugar
  • 100 ml milk, lukewarm
  • 3.5 g dry yeast
  • 75 g wheat flour (type 405)
  • 75 g buckwheat flour
  • salt
  • freshly ground pepper
  • 1 egg
  • 100 ml water
  • 50 g wild rice, cooked
  • butter or oil
  • 500 g smoked salmon
  • 300 g sour cream
  • chervil for garnish

Preparation

  1. For the blinis, mix sugar with milk and dry yeast and let rest for 5 minutes. Add wheat flour and knead for 5 minutes, let rise for about 60 minutes (until it foams or bubbles form).
  2. Meanwhile, for the compote, cook 15 ml of water, honey, onions, cranberries, ¼ tsp salt and a little pepper in a pan over medium heat until the mixture is very tender. Place in a blender and blend until creamy, set aside and let cool.
  3. In one bowl, mix buckwheat flour with salt and pepper, in another, whisk the egg with water.
  4. As soon as the dough has risen, stir in the dry and wet ingredients, add cooked wild rice and knead thoroughly, let the dough rise for another 60 minutes.
  5. Heat butter or oil in a large pan over medium heat and fry the blinis until golden brown on both sides.
  6. Arrange the blinis on a serving plate, spread sour cream, smoked salmon and a dollop of cranberry compote over them. Garnish with chervil.

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