Mini blinis maison a la rillette aux 2 saumons 900x600

Home mini-blinis with two salmons rillettes

For 4 people | Preparation: 20 minutes


  • 1 can of boneless and skinless salmon (100g)
  • 1 juice of half a lemon
  • 4 slices smoked salmon vacuum packed
  • 25cl liquid cream
  • 60g butter
  • 1 Bulgarian yoghurt
  • 1 egg
  • 1 yoghurt of flour
  • 1/2 teaspoon of baking powder
  • 1 pinch of salt


  • Mash with a fork canned salmon after having drained it well
  • In the blender, drop the smoked salmon, lemon juice, cream and butter
  • Blend it fine and mix it with canned salmon
  • Leave to cool for 3 hours
  • Mix all ingredients together, then let the dough rest for 1 hour in the refrigerator
  • Heat butter in a pan
  • Add small heap of dough in the pan
  • Fry the blinis on each side

Message from the Cellar master:
“Enjoy the refreshing pairing of brut cider with the softness of the rillettes”.

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