Petrossian" salmon in different textures on its blinis

Parties and smoked salmon, two inseparables. "Jajik" and "Souhoî", two salmon with special textures, one dried like a ham, the other packed in highly perfumed flakes.



for 4 people

  • Blinis small: 16 pieces
  • Smoked salmon Souhoï Pétrossian : 1 piece (120 g)
  • Grated smoked salmon Jajik Petrossian: 1 jar
  • Liquid cream: 10 cl
  • Bunch of dill: ½ bunch
  • Lime: 1 piece
  • Yellow lemon: 1 piece


The day of the meal
  • Whip the cold cream with a whisk or mixer.
  • Chop the dill.
  • Keep a few pretty shoots for decoration.
  • Add the chopped dill and the lime and yellow zest to the whipped cream and place in a piping bag.
  • Cut the smoked "Suhoi" salmon into thin slices.
  • Put a little whipped cream on each blini and then carefully arrange the slices of smoked salmon in a circle to form a beautiful rose.
  • Decorate with a few dots of cream, the grated "Jajik" smoked salmon and a few dill sprouts.

Chef's secrets

A simple dish whose success depends only on the quality of these renowned salmon. It can be prepared a few minutes or even a few hours before the meal.


For salmon


Order online at
Or in delicatessens near you.

For salt

The Millac Salt Works

Emmanuel Violleau
Chemin des Jaunais
44760 Les Moutiers en Retz
Tel: 06 11 23 87 75
Direct sales at La Salorge all year round from Tuesday to Saturday from 10 am to 12 pm and from 4 pm to 6 pm or on the online shop:

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