Salmon mousse blini: A luxury feast for Shrovetide

RBTH and Denis Kondakov, executive chef at InterContinental Tverskaya Moscow, present an outstandingly delicious recipe to blend into Russian pancake week.

For those wishing to celebrate the beginning of spring in Russian style, there is no avoiding blini — traditional thin Russian pancakes. Together with Denis Kondakov, executive chef at InterContinental Tverskaya Moscow, RBTH shares an exquisite recipe of blini filled with salmon mousse. Tender, creamy and astonishingly delicious — this dish is a real delight.

Blini

  • 3 eggs
  • 350 ml milk
  • 150-200 g flour (depending on the gluten content)
  • 1/4 teaspoon salt
  • 1 teaspoon sugar

Crack the eggs, stir thoroughly.

Add milk, salt and sugar, stir again.

Add sifted flour, stir one more time.

Pour the batter onto the white-hot pan, fry on both sides.

Salmon mousse

  • 200 g boiled salmon
  • 50 ml dairy cream
  • 30 ml broth (left from boiling the salmon)
  • Spices: onion, garlic, fennel, dill, parsley, celery, carrot — to taste
  • Salt to taste

Add onion, onion, garlic, fennel, dill, parsley, celery, carrot to the boiling water and boil for 20 minutes.

Add salmon, boil for 5-7 minutes.

Place the boiled salmon into the blender, add warm dairy cream, broth and salt, whisk.

Pour into the siphon.

The Russian Kitchen is  a space created for all those who would like to discover more about Russian cuisine and the country’s culinary traditions.

Sponsored by InterContinental Tverskaya Moscow

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