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Photo: Renee Comet ©
Blini with Smoked Salmon
There are a couple of preparation methods, but in general, smoked salmon is made by curing and smoking the fish. (Fun fact: lox is cured, but not smoked). It is typically served cold, often with cream cheese and dill, and is a mainstay on many brunch menus. We love to serve it for lunch or as an appetizer as well. Looking for new ideas? We've got plenty but you can't go wrong with Ina's smoked salmon-topped blini, finished with a dollop of crème fraîche and a sprig of dill.
