Blinis with Salmon Roe & Creme Fraiche


  • 3 tbsp of salmon roe
  • 3 tbsp of crème fraîche
  • 85g of plain flour
  • 1 tsp salt
  • 1 pinch of nutmeg, freshly grated
  • egg
  • egg yolk
  • 150ml of milk
  • 25g of cream cheese
  • clarified butter, or vegetable oil
  • 115g of mashed potatoes, warm


  1. To make the blinis, place the flour in a bowl with the salt and nutmeg. Stir in the egg and egg yolk, then whisk in the milk until the mix is smooth.
  2. Ensuring the potato is free from lumps, add to a pan or microwave and gently warm through. Fold the warm potato and the cream cheese into the batter to combine, cover and leave to rest in the fridge for a minimum of 30 minutes.
  3. To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place on a medium heat and add a level tablespoon of the batter to the pan for each blini. Cook until golden on the bottom, then carefully turn over and cook to achieve a uniform colour all over.
  4. Remove the blinis from the pan and place on kitchen towel to absorb any excess oil. Repeat until all of the batter has been used.
  5. Serve the blinis with a quenelle of crème fraîche on the side and salmon roe.
About Author

Born in Russia and raised in NYC, I moved to Paris to pursue my gastronomic dreams as well as to meet the city’s most renowned chefs.