More About Blini

Blini is the French brand behind soft cocktail blinis and chilled aperitif spreads such as tarama, hummus, tzatziki and guacamole. This collection brings together Blini's own blinis and dips with Ronde des Mers blinis in mini, medium and large sizes, ready for canapés, starters and the French apéro, with chilled delivery across the UK from Epicerie Corner.

What Are Blinis?

Blinis are small, thick pancakes that come from Russian and Eastern European cooking, where they are traditionally made from a yeasted batter and topped with soured cream, fish roe or smoked fish. In France they have become a fixture of festive meals and drinks parties: a round, soft base that carries smoked salmon, tarama or a spoonful of something creamy in one or two bites.

The brand takes its name from that pancake. Blini was founded in 1980 as a small family catering business and grew into a maker of spreads based on recipes from around the world, with its recipes developed in Normandy. It is now part of the Labeyrie Fine Foods group. Its blinis are ready-made, so they only need a short warm-through, or can be served cold straight from the pack.

Blini Blinis in Our Range

Cocktail and Mini Blinis

For bite-sized canapés, the Blini Apero (x25) pack holds tiny, one-bite blinis, while the Blini Apero (x16) and Blini Cocktail Extra (x16) packs are slightly larger and described as preservative-free. Ronde des Mers Mini Blinis (x16) are another option for a tray of small toasts.

Medium and Large Blinis

Bigger blinis make a starter rather than a nibble. The Ronde des Mers Blini Medium (x8) suits a plated first course, and the Blini Moelleux (x4) and Ronde des Mers Blini (x4) are hand-sized rounds for a generous topping of smoked salmon and cream.

Gluten-Free Blinis

The Gluten Free Blini Mix (x16) is made with rice flour, corn starch and potato starch instead of wheat, with egg and milk powder in the recipe. The other blinis in the collection are made with wheat flour and also contain egg and milk.

Blini Tarama, Hummus and Aperitif Dips

The other half of the collection is Blini's chilled spreads. Tarama is the French take on the Greek taramasalata: smoked cod roe whipped with oil and a starchy base of bread or semolina into a pink, creamy spread. Choose the Blini Cod Egg Tarama 100g for two or three people, or the Tarama with Cod Eggs Maxi 250g for a party.

The hummus range starts with a classic chickpea and sesame recipe in 175g and 200g tubs, then adds Hummus Extra with Lemon Confit and Coriander, Hummus with Dried Tomatoes and Hummus with Peppers, lifted with a hint of raz el hanout. Greek-inspired spreads include Kitipiti Extra, made with roasted peppers, PDO feta, Greek yoghurt and mint, and the Blini Organic Tzatziki with cucumber, dill and mint. Blini Guacamole, made with avocado pieces, jalapeño and lime, and the Creamy Goat Cheese spread, with Greek yoghurt, pumpkin seeds and a touch of orange peel, complete the line-up.

How to Choose Blinis and Toppings

• Size and occasion: mini blinis for drinks and canapés, medium blinis for a seated starter, large blinis for brunch or a light meal.
• Quantity: count on several mini blinis per guest at a drinks party; one or two medium blinis per person is enough for a starter.
• Topping style: fish lovers will go for tarama or smoked salmon, while hummus, kitipiti and tzatziki offer meat- and fish-free options.
• Allergens: most blinis contain wheat, egg and milk; the hummus recipes contain sesame, and the pepper hummus contains mustard. Check each product page and the pack before serving guests with allergies.

How to Serve Blinis at the Apéritif

Blinis taste good slightly warm. Heat them briefly according to the pack instructions, in a pan, toaster or oven, then let them cool for a minute so the topping does not melt. A classic French canapé is a blini spread with crème fraîche, topped with a fold of smoked salmon, a sprig of dill, black pepper and a squeeze of lemon; find the fish in Sliced Salmon and Trout. Tarama needs nothing more than a blini and a wedge of lemon.

For a mixed platter, set out bowls of hummus, tzatziki and guacamole with blinis, crunchy vegetables and bread, and add a few bites from Snacking and Aperitifs. Keep chilled spreads in the fridge until just before serving and do not leave them out for long.

Blini FAQs

Are blinis served hot or cold?

Both work. Ready-made blinis can be eaten cold straight from the pack, but a quick warm-through makes them softer and brings out their flavour. Follow the heating instructions on the pack, and let warm blinis cool slightly before adding cold toppings such as smoked salmon, crème fraîche or tarama.

What is the difference between tarama and taramasalata?

Strictly, tarama is the salted and cured fish roe itself, while taramasalata is the Greek dip made from it with oil, lemon and bread or potato. In France the word tarama is used for the finished spread. Blini's tarama is made with smoked cod roe, oil, semolina and breadcrumbs, so it contains fish, wheat and milk.

What can I put on blinis?

Classic French toppings are smoked salmon with crème fraîche and dill, tarama, or fish roe. For vegetarian guests, try hummus with a little paprika, tzatziki with cucumber, kitipiti with roasted pepper, or the creamy goat cheese spread. Sweet toppings such as fruit compote or a little jam also work for brunch or dessert.

How long do blinis and dips keep once opened?

Follow the storage advice on each pack. Chilled spreads such as tarama, hummus and tzatziki should be kept in the fridge, covered, and eaten within the few days shown on the label after opening. Unused blinis can be kept in their resealed pack or an airtight container and eaten within a couple of days.