Blin Queen at Home

Our special set for a pancake celebration weekend, consisting of 8 freshly made bliny rolls, 250 gr of our house made dry salted salmon gravlax, and a bottle of non-alcoholic cava to keep it festive but easygoing.

Our special set for a pancake celebration weekend, consisting of 8 freshly made bliny rolls, 125 gr of premium quality wild keta caviar, and a bottle of non-alcoholic cava to keep it festive but easygoing.

We've been looking for a nice non-alco sparkling wine that doesn't taste like a lemonade for a long time - this Cava from one of the most known Spanish producers ticks all the boxes for us. It's an actual wine, just 0% so it's good for any time of the day and for any person.

Our twist on famous Georgian adjika – a rich, spicy vegetable sauce made from tomatoes, peppers, apples, and garlic. Perfect as a condiment for meat, poultry, fish, grilled vegetables, or as a flavorful addition to pasta and of course, bliny.

A fragrant raspberry jam with a subtle hint of thyme. Gently cooked to keep the berries’ bright flavor and natural aroma. Perfect for toast, crepes, pastries, or as a sweet pairing with cheese. Ingredients: Raspberries, gelling sugar, sugar, thyme.

Description: A rich cherry jam infused with warm spices - anise and cinnamon. Deep, aromatic, and naturally sweet, it pairs beautifully with toast, pastries, oatmeal, or desserts that need a touch of cozy flavor. Ingredients: Cherries, gelling sugar, anise, cinnamon.

This salmon roe (we would call it red caviar) is the purest form of the product that you could possibly get. The caviar is salted and shock frozen in the large blocks immediately after the harvest. They travel from Alaska to German harbours in this state, and then they get shipped to Blin Queen covered with dry ice either in the form of blocks of packed in the tins.

Once defrosted in the fridge, this caviar demonstrates the ideal structure without excessive moist and damaged roe, as well as complete absence of bitterness in the aftertaste - unlike the caviar bought in the regular shops that gets treated with preservatives or/and undergoes the process of pasterization. 

 

 Because this caviar is preserved only by freezing with addition of a little bit of salt, once defrosted the shelf life is very limited - we would recommend to consume it within 5 days after thawing. You can keep it for months in your freezer though. 

 INGREDIENTS: wild keta caviar (roe), salt
 HOW TO USE: defrost by placing on the top shelf of your fridge for 8-10 hours. Serve cold with butter on top of the bliny or bread. Consume within 5 days after defrosting.
 IN THE PACKAGE: caviar, deep frozen. 125gr are shipped in tins.

This salmon roe (we would call it red caviar) is the purest form of the product that you could possibly get. The caviar is salted and shock frozen in the large blocks immediately after the harvest. They travel from Alaska to German harbours in this state, and then they get shipped to Blin Queen covered with dry ice either in the form of blocks of packed in the tins.

Once defrosted in the fridge, this caviar demonstrates the ideal structure without excessive moist and damaged roe, as well as complete absence of bitterness in the aftertaste - unlike the caviar bought in the regular shops that gets treated with preservatives or/and undergoes the process of pasterization. 

 

 Because this caviar is preserved only by freezing with addition of a little bit of salt, once defrosted the shelf life is very limited - we would recommend to consume it within 5 days after thawing. You can keep it for months in your freezer though. 

 INGREDIENTS: wild keta caviar (roe), salt
 HOW TO USE: defrost by placing on the top shelf of your fridge for 8-10 hours. Serve cold with butter on top of the bliny or bread. Consume within 5 days after defrosting.
 IN THE PACKAGE: caviar, deep frozen. 250gr can be shipped either in blocks vacuum packed by us or in the tins.

2 shock frozen bliny Ingredients: batter (Jersey milk, wheat flour, eggs, sugar, salt), filling (Gouda cheese, aioli No) Instructions: Pan: Add some oil on medium heat, fry the frozen bliny until golden on both sides. Cover with a lid, lower the heat and let them steam for 15minutes. Over/ Air fryer: Let the bliny sit at room temperature for about an hour to defrost. Bake at 180’C for 10-12 minutes.

2 shock frozen bliny Ingredients: batter (Jersey milk, wheat flour, eggs, sugar, salt), filling (Gouda cheese, aioli, ham) Instructions: Pan: Add some oil on medium heat, fry the frozen bliny until golden on both sides. Cover with a lid, lower the heat and let them steam for 15minutes. Over/ Air fryer: Let the bliny sit at room temperature for about an hour to defrost. Bake at 180’C for 10-12 minutes.

2 shock frozen bliny Ingredients: batter (Jersey milk, wheat flour, eggs, sugar, salt), filling (Gouda cheese, aioli, beef) Instructions: Pan: Add some oil on medium heat, fry the frozen bliny until golden on both sides. Cover with a lid, lower the heat and let them steam for 15minutes. Over/ Air fryer: Let the bliny sit at room temperature for about an hour to defrost. Bake at 180’C for 10-12 minutes.