Salmon blinis with rose sauce

Salmon blinis with rose sauce

A starter that is so refreshing, it harmonises with the fruity Bordeaux rosé from Château Vignol.


15 min.


10 min.




For the dough in Blinis:

  • 100 of flour
  • 50 gr of buckwheat flower
  • 2 eggs– 1 sachet of bakersyeast
  • 20 cl of milk – salt

To accompany:

  • 6 slices of smoked salmon
  • 2 tblspoons of fromage frais
  • 1 tbl spoon of mascarpone
  • Salmon eggs
  • Red berry pepper – a few sprigs of dill


  1. Warm up the milk in a pan and add the yeast. Let it then rest at room temperature. Make a hole in the flour and put the egg yolk and a pinch of salt. Mix everything together slowly adding the milk to the flour. Let it sit for at least 4 hours under a tea towel. Mix together every half an hour during the last hour
  2. Whisk the egg whites until peaks and fold them in delicately. Cook the blinis for 2 minutes on each side in a small frying pan.
  3. Prepare the pink sauce. In a bowl, mix together the mascarpone, fromagefrais and salmon eggs, and then season with pepper. 
  4. The blinis must be presented with a small piece of salmon, a tea spoon of the sauce and to decorate, some dill.
Le Bordeaux Rosé du Château Vignol

Which wine to choose?

Le Bordeaux Rosé du Château Vignol

Senteurs florales, fruits frais pour cet assemblage de Cabernet Sauvignon (20%) et Merlot (80%).

Robe : Jolie teinte groseille pâle, limpide et brillant.
Nez : Fin et délicat, il évoque les petits fruits rouges acidulés (groseille, framboise, cassis), avec des notes florales de rose.
Bouche : Fraîche et vive en attaque, très souple, puis fruitée.