Quail Egg & Smoked Salmon Blinis with Lemon-Dill Crème Fraîche

Delight your guests with these elegant Quail Egg & Smoked Salmon Blinis, featuring perfectly sized Caillor Cooked & Peeled Quail Eggs from Nicol Retailer Limited. Each bite combines creamy lemon-dill crème fraîche, silky smoked salmon, and tender quail eggs for a luxurious appetiser that’s perfect for parties, brunches, or festive gatherings. Easy to assemble and full of gourmet flair, this canapé brings sophistication to any occasion

Course Appetizer, brunch, Canape, party food, Starter

Cuisine English, European, french, Scandinavian-inspired

Diet Low Calorie

Keyword Caillor quail eggs, lemon dill crème fraîche, Nicol Retailer Limited, quail egg blinis, smoked salmon canapé

Prep Time 20

Cook Time 5

Servings People

Calories 90

Ingredients

12 blinis
12 Caillor Cooked & Peeled Quail Eggs
100 g smoked salmon, sliced into ribbons
100 g crème fraîche
1 tsp lemon juice
1 tsp finely chopped fresh dill (plus extra for garnish)
1/2 grated lemon zest
Freshly ground black pepper
1 tsp Optional: horseradish cream for an extra kick

Instructions

Make the Lemon-Dill Crème Fraîche

In a small bowl, mix the crème fraîche, lemon juice, dill, lemon zest, and a pinch of black pepper. Chill until ready to serve.

Assemble the Blinis

Lay the blinis on a platter. Add a small dollop of the crème fraîche mixture to each one, followed by a delicate ribbon of smoked salmon.

Add the Quail Eggs

Top each blini with a Caillor Cooked & Peeled Quail Egg — each perfectly bite-sized at 3 cm long and 2.7 cm wide, ideal for elegant canapés. Slice a few in half for visual appeal.

Garnish and Serve

Sprinkle with chopped dill and a touch of lemon zest. Add horseradish cream or a tiny spoon of caviar for a gourmet finish. Serve immediately.

Notes

This Quail Egg & Smoked Salmon Blini recipe is a perfect balance of luxury and simplicity — elegant enough for a dinner party, yet quick and easy for casual gatherings. Each canapé showcases premium Caillor Cooked & Peeled Quail Eggs from Nicol Retailer Limited, paired with smooth lemon-dill crème fraîche and rich smoked salmon for a truly gourmet bite.

For the best results, assemble just before serving to maintain the blinis’ light texture and prevent sogginess. If you’re hosting, you can prep the crème fraîche mixture and smoked salmon ribbons up to 6 hours ahead, then chill until needed.

Chef’s Tip: For extra indulgence, top each canapé with a small spoonful of caviar, a touch of horseradish cream, or a few pearls of salmon roe. Add microgreens or edible flowers for a professional finish that photographs beautifully.

This recipe is ideal for holiday entertaining, brunch buffets, wedding receptions, and corporate events, adding a refined touch to any occasion.

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