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Le Chaudron recipe
Blinis tarama œufs de saumon
Blini with taramasalata and salmon roe
⏱ 25 minServes 6Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
24store-bought mini blini
200 g (7 oz)homemade taramasalata
100 g (3½ oz)salmon roe
100 g (3½ oz)thick crème fraîche
1bunch of fresh dill, chopped
1bunch of chives, chopped
1lemon, cut into wedges
1 tspfreshly ground pepper
- 24 store-bought mini blini
- 200 g (7 oz) homemade taramasalata
- 100 g (3½ oz) salmon roe
- 100 g (3½ oz) thick crème fraîche
- 1 bunch of fresh dill, chopped
- 1 bunch of chives, chopped
- 1 lemon, cut into wedges
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Warm the blini in a dry nonstick skillet for 1 minute per side.
- Mix the crème fraîche with half the finely chopped chives and dill.
- Season generously with pepper.
- Top half the blini with a teaspoon of taramasalata.
- Top the rest with a spoonful of herb cream and a spoonful of salmon roe.
- Arrange both kinds on a platter.
- Sprinkle with the remaining herbs and serve right away with lemon wedges.
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