Potato Blini with Smoked Salmon and Lemon Sour Cream

Potato Blini with Smoked Salmon and Lemon Sour Cream
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time


Add all
  • blini:

  • 1 cup
    (250 mL)

    mashed potatoes

  • 2


  • 2

    egg whites

  • 1/3 cup
    (80 mL)

    35% cream

  • 1/3 cup
    (80 mL)

    all-purpose flour

  • Salt and pepper to taste

  • smoked salmon and cream:

  • 1


  • 1/2 cup
    (125 mL)

    sour cream

  • 2 oz
    (60 g)

    unsalted butter

  • 1/4 cup
    (60 mL)

    olive oil

  • 6 oz
    (180 g)

    smoked salmon

  • 4

    basil tops



Using a mixer at medium speed, blend the mashed potatoes with the eggs one at a time, followed by the egg whites one at a time.

When the eggs are fully incorporated, slowly pour in the cream, then the flour. Season and set aside. The blini can be cooked a day before needed.

Sour Cream:

In a bowl, grate the lemon peel. Add the lemon juice and sour cream and whisk thoroughly. Set aside.

Preheat the oven to 350°F (180°C).

In a frying pan, melt the butter with the oil. Place 1/4 cup (60 mL) of the blini batter in the pan without spreading it.

Cook for about 2 minutes over medium heat. Place some rolled smoked salmon slices on each blini and cook in the oven for 3 minutes.

To serve: place the salmon in the centre of a plate and cover with a blini. Drizzle some sour cream and top it off with a basil top.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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