Salmon mousse blini: A luxury feast for Shrovetide

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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