Smoked Salmon and Potato Blini with Fromage Blanc and Avruga Caviar

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
  • 60 g flour
  • 125 g mashed potato
  • 1 pinch baking powder
  • 8 g yeast
  • 125 ml milk
  • 1 egg (separated)


  1. 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.
  2. For the blinis, warm the milk and add the yeast. When dissolved mix in the remaining ingredients reserving the egg white.
  3. Leave the mix ferment for 30 min and then fold in whisked egg white.
  4. Cook in a non-stick frying pan for 1 minute - as if you were cooking pancakes.
  5. Serve with smoked salmon on top with cream cheese and caviar.


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