A delicious gourmet dish.


  • Pickled raddish

  • 1 bunch breakfast radish

  • 1 cup apple cider vinegar

  • 1/2 cup water

  • 2 tbsp white sugar

  • 2 tspn non-iodised table salt

  • Rillettes

  • 250g hot smoked salmon, skinless and boneless (or try ocean trout, mackerel, or freshwater trout)

  • 4 tbsp crème fraiche (or full fat sour cream)

  • 4 tbsp butter, melted

  • 1/4 bunch garlic chives, finely chopped

  • 1/2 lemon, juice and zest

  • 1/2 tspn smoked paprika

  • 100ml thickened cream

  • Pinch cayenne pepper, to taste

  • Salt and ground white pepper, to taste

  • Blini

  • 275g floury potatoes (try coliban or King Edward)

  • 2 tbsp plain flour

  • 2-3 tbsp crème fraiche (or full fat sour cream)

  • 2 free range eggs

  • 1 free range egg yolk

  • Salt and white pepper to taste

  • Spray oil

  • 4 tbsp salmon or trout roe, to serve


  • 1.

    To cook the pickled radish, place vinegar, water, sugar and salt in a saucepan over high heat and stir until the sugar and salt have dissolved. Remove from heat and allow to cool completely.

  • 2.

    Thoroughly scrub the radishes of all dirt and slice into 4 or 6 wedges (depending on their size), keeping 2cm of the green tops in tact, discarding remaining leaves/tops. Place in a clean bowl or jar and cover with cooled pickling liquid. Keep in the fridge and pickle for at least 24 hours, or up to 2 weeks.

  • 3.

    For the rillettes, very finely flake the salmon into a mixing bowl, ensuring there are no bones. Whisk in the crème fraiche, melted butter, chopped garlic chives, lemon juice and zest, smoked paprika and cayenne pepper until very well combined.

  • 4.

    Season with salt and ground white pepper. In a separate bowl, whisk thickened cream until soft peaks form. Using a spatula, gently fold the whipped cream into the salmon mix. Refrigerate for

  • 5.

    Up to 3 days. To cook the blini, place whole, unpeeled potatoes in a saucepan and cover with

  • 6.

    Cold water. Bring to the boil on high, then reduce heat to medium and cook until tender throughout

  • 7.

    (30-45 minutes, depending on the size of the potatoes).

  • 8.

    This will ensure that no water gets into the potatoes. Once cooked, drain and allow to cool for 5 minutes before peeling and mashing using a potato ricer. Check that you have 250g of potato remaining.

  • 9.

    While the potatoes are still warm, stir in the flour, followed by the eggs and finish with 2 tbsp of sour

  • 10.

    Cream. If the mix looks a little dry, add more crème fraiche. You can keep the uncooked blini mix in the fridge for up to 2 days.

  • 11.

    To cook, heat a skillet or non stick fry pan to mediumlow. Lightly spray the pan with oil, then spoon heaped teaspoons of the batter onto the pan. Allow to cook for about 2 minutes, or until the base is lightly golden brown, then flip and cook on the other side. You can keep the blinis warm in a low oven (100°C) loosely covered in foil for up to 1 hour.

  • To serve:

  • 1.

    Place a generous quenelle of the rilette onto a wooden serving board. Along side it, arrange blini, pickled radish and some salmon roe.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 533kj
  • Fat Total 37g
  • Saturated Fat 17g
  • Protein 22g
  • Carbohydrate 25g
  • Sugar 9g
  • Sodium 865mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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