Blinis with Fresh Tomino Mousse and Smoked Salmon


  • Fresh Tomini
  • Fresh single cream
  • Smoked salmon
  • Buckwheat flour
  • Barley flour
  • Fresh brewer's yeast
  • Brown sugar
  • Eggs
  • Pale ale
  • Chives
  • Lard for frying
  • Salt


  • 1

    Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two flours into a bowl and mix with a whisk, adding the dissolved yeast, two egg yolks and almost all the beer.

  • 2

    Dissolve the salt in the remaining beer and add to the mixture, whisking to obtain a smooth consistency. Leave the yeast in a warm place to rise for about two hours. Whip the egg whites into stiff peaks and fold into the mixture. 

  • 3

    Spoon into a non-stick frying pan greased with lard, forming 5-7 cm discs. Cook on both sides until golden.

  • 4

    Mash the Tomini in a bowl using a fork, add the cream, a little salt and pepper, and whisk until smooth. Add the chopped chives. 

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