Our recipes

Flavor and creativity are honored

Gourmet Eggs:

For 4 persons

6 eggs
2x100g containers of Cod Tarama
1 lime
1/3 cup of dill mustard
A few leaves of lettuce

Boil the eggs, halve them. Remove the yellow and mash them with a fork, and then mix with the tarama, the lime, and the dill.
Fill each egg half with the mixture and decorate with ¼ of a slice of lime.
Present each plate with a few leaves of lettuce, and place the eggs on this bed.
For an appetizer even more gourmet, you can, at the last moment, change between the eggs and 1 or 2 toasted cocktail blinis.

A dish highly appreciated in the traditional Russian kitchen, blinis symbolize the spring sun, and are an important part of the festival which marks the end of the long Russian winters : the Mavénitsa. Today, blinis are prepared a thousand different ways. Their accompaniments, salty or sweet, are limited only by imagination.

Here are a few recipe ideas to help you create original dishes, sometime unexpected, but always flavourful.

BLINI BURGER:

Naturally : a hamburger patty, sliced tomato and lettuce, sandwiched between two blinis.

Party Blinis!:

A few dashes of salt or white pepper, followed by a slice of foie gras.

BLINI et FROMAGES :

Blinis accompanied with:
Cheese spread
Melted cheese: Roquefort, hot goat cheese with herbs, raclette...

BLINIS SANDWICHES:

French style: warm blinis are buttered, then garnished with ham, sausage, cheese, or meat spread.
American style : spread with mustard, mayonnaise or ketchup, the blini is garnished with lettuce and ham…
Provencal style: the blini is garnished with anchovy filets, bell peppers and tomatoes, and sprinkled with olive oil.

BLINIS and Butter:

Tarama , anchovy butter, crawfish, lobster, tuna or sardine.
For a southern note: tapenade
Spread the blinis with home-style butter : mix light butter with garlic, shallots, pepper or ginger, pepper or mushrooms (Chanterelles or button mushrooms).

BLINIS and Fish:

The blini is garnished with:
Smoked fish : haring, salmon, flounder, trout
Roe: caviar, salmon, trout
Cover the blini first with butter. You can also create a sauce by mixing fresh cream with lemon juice or vinegar and herbs
Another idea: cover the blinis with mustard butter. Place pickled herring and decorate with thin slices of pickles and a bit of chives.

Ocean BLINIS:

For 8 persons
Preparation time: 20mn
Ingredients
2 slices of smoked salmon
6 Blinis (70g /each)
80g heavy cream
20g horse-radish
80g of tarama
80g red mullet roe
80g guacamole
20 thin cucumber slices

1/ Mix the heavy cream and the horse-radish, then put in the refrigerator for 2 hours
2/ Cut two disks in the salmon, the size of the blinis
3/ Moisten the blinis for 1 mn vapour, or 20 seconds in the microwave.
4/ Spread the first blini with the cream and horse-radish and cover with a disk of smoked salmon. Spread the second blini with 40g of tarama and cover with 40g of red mullet roe. Place a blini on top and spread with 40g of guacamole and cover with cucumber slices.
5/ Prepare the second blini with the same proportions and put in the refrigerator for 2 hours. Cut as a cake
Suggested wine: Chablis.

SWEET BLINI:

English breakfast : place slices of bacon and a fried egg on a warm blini.
Breakfast: covered with butter, jam, or honey on a toasted blini.
To Taste: at tea time or for snacks try : a toasted blini, garnished with chocolate bar or powdered cocoa, blinis covered in chestnut cream or caramel, a toasted blini glazed with honey and powdered hazelnuts, a toasted blini with peanut butter.

SA healthy dose of Cod Roe, cream and breadcrumbs, our tarama can be spread on warm blinis, toast or can be prepared in surprise bread.
A simple idea: spread tarama on pieces of bread before plunging them in a soft boiled egg!

Spread on warm blinis, you can serve them with a few cherry tomatoes and green olives. Try them also with fresh vegetables: cauliflower, carrots, cucumbers…or with an assortment of smoked fish or cold cuts.

Recipe idea: Prepare a fresh tomato salad and use KTIPITI as the sauce.

Stuffed Cucumber with tapenade:

Ingredients:
2 cucumbers
150g of green or black olive tapenade
8 leaves of Batavia lettuce
16 cherry tomatoes
2 or 3 basil leaves

Peel the cucumbers, leaving a strip of skin on two, and cut them in halves.
Hollow the middles with a teaspoon.
Salt them and turn them over on a plate to sweat them for 15mn.
Rinse and dry the lettuce leaves and chop them in small bits.
Fill the cucumbers with the salad, then garnish each with a spoon of tapenade.
Present the cucumbers on a bed of the remaining lettuce.
Garnish with the basil and tomato cherries. Serve fresh.