A luxurious combination of fine ingredients.


  • 300 g smoked salmon
  • 1 small tab fromage blanc (creamed cheese)
  • 1 sprig dill, chervil, chives, tarragon
  • 1 lemon
  • 50 g avruga caviar
  • 125 g mashed potato
  • 60 g flour
  • 1 pinch baking powder
  • 8 g yeast
  • 125 ml milk
  • 1 egg (separated)


  • Chop all the herbs and mix with creamed cheese, season and wrap in a jay cloth and allow to hang overnight remove any excess liquid.
  • For the blinis, warm the milk and add the yeast. When dissolved mix in the remaining ingredients reserving the egg white.
  • Leave the mix ferment for 30 min and then fold in whisked egg white.
  • Cook in a non-stick frying pan for 1 minute - as if you were cooking pancakes.
  • Serve with smoked salmon on top with cream cheese and caviar.

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