KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Smoked Salmon Mousse and Blinis






6 min


Chill Time
30 min


Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the salmon mousse

140 gsmoked salmon
70 mlvegetable or fish stock
280mlcream (min. 33% fat content)
 salt and pepper

For the blinis

35 gsoft butter
2egg yolks**
80 gbuckwheat flour
40 gplain wheat flour
1 tspdried yeast
200 mlmilk
2egg whites**, whisked
1pinch grated nutmeg
 salt and pepper
 oil for frying

To decorate

 salmon or trout caviar
 raw or cooked ham

To make the smoked salmon mousse, purée the smoked salmon with the stock in a chopper and pass through a sieve. Stir in 1/3 of the cream and season with salt and pepper. Add the rest of the cream and beat until smooth.

Pour into the KAYSER cream whipper* and tighten the lid. Insert the KAYSER cream charger and chill. Shake vigorously 3–4 times before using.

To make the blinis, beat the butter and egg white together until creamy. Mix the flour with the yeast and stir in the milk and butter mixture until smooth. Fold in the beaten egg whites and season to taste with salt, pepper and nutmeg. Leave to rest for about 30 minutes at room temperature. Fry the small blinis in a greased, warmed blini pan or a non-stick pan and leave to cool. Don’t put too much mixture in the pan, since the batter will expand further during cooking.

To assemble, dispense the smoked salmon mousse onto the blinis and decorate with avocado, caviar and dill.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.