Hello gourmets!
Today, I’m embracing my aperitif passion! It’s true that I particularly love this moment of sharing, a time that often coincides with the end of the week and gatherings with family or friends!
But today, I offer you a slightly more elaborate version that will make a fantastic impression on your festive tables!
Here are my blinis topped with Pouligny-Saint-Pierre cream, smoked salmon, and avocado.
What is Pouligny-Saint-Pierre?
It may seem obvious to discuss this cheese, but it truly lies at the heart of this recipe!
A product of Berry
Pouligny-Saint-Pierre is an emblematic goat cheese from the Berry region, easily identifiable by its tall pyramidal shape. Its origins date back to the 18th century in the village of Pouligny-Saint-Pierre, nestled in the heart of the Brenne Regional Natural Park, a region renowned for its expansive meadows, hedgerows, and traditional goat farming. Goats have thrived in this area for centuries, benefiting from a rich and diverse terroir that imparts a unique flavor to the milk.
For those unfamiliar with the area, Berry is located in the center of France, about 2 hours south of Paris, spanning two departments: Cher and Indre. This region is teeming with historic and cultural significance.
Bourges, the capital of Berry, was even once the capital of France under Charles VII!
AOC then AOP
In 1972, Pouligny-Saint-Pierre was granted the Appellation d’Origine Contrôlée (AOC), which evolved into the Appellation d’Origine Protégée (AOP) at the European level in 1996. This designation ensures that the cheese is produced, processed, and aged within a strictly defined geographical area, using precise craftsmanship.
A production method stemming from unique expertise
Its production exclusively utilizes raw goat’s milk from local breeds such as Alpine or Saanen. The cheese is hand-formed, salted, and then aged for a minimum of 10 days, often longer to develop its soft, ivory rind with a blue-gray hue. Its delicate flavor—milk-forward, slightly salty, and subtly nutty—truly reflects its terroir.
Today, Pouligny-Saint-Pierre embodies the cheesemaking excellence of Berry and remains a cherished element of French gastronomic heritage.
Let’s get back to our recipe for blinis with Pouligny-Saint-Pierre cream, smoked salmon, and avocado.
Everything is conveyed in the title of the recipe… We’re going to make blinis (yes, homemade blinis like in my recipe for blinis with fresh cheese and pepper cream), prepare a cream using our Pouligny-Saint-Pierre (I recommend selecting a nice, creamy variety), and finally pile on smoked salmon and avocado.
Nothing more. This recipe is simple.
You can make your blinis in advance, leaving just the cheese cream portion and assembly for the last minute.
Why make your blinis at home?
Preparing homemade blinis offers an unparalleled quality compared to store-bought options. Their texture is softer and lighter, thanks to freshly made batter that is cooked on the spot. You retain complete control over the ingredients: flour, milk, eggs… without any additives or preservatives! And that’s fantastic!
This also allows you to customize the flavor, adding herbs, a hint of citrus, or a touch of buckwheat based on your preference. Let me know in the comments of this article how you season them.
Plus, making blinis from scratch adds an element of enjoyment and transforms the appetizer into a delightful and sociable experience. And you can proudly say, « I made them! »
With my recipe below, you’ll create about fifty blinis, which will provide more than enough for your toppings. Save any extras for other bites or freeze them.
Blinis with Pouligny-Saint-Pierre cream, smoked salmon, and avocado—a versatile recipe
If you’re not fond of Pouligny-Saint-Pierre, goat cheese in general, or just don’t have it on hand, don’t worry! I have solutions!
Fresh cheeses will work wonderfully (though it’s still preferable to get cheeses from your cheesemonger), such as a good brie, camembert, or even Saint Marcelin. It’s really up to you to choose…
The necessary utensils:
A cutting board
A quality paring knife
An immersion blender XTEND,
A bowl « cul-de-poule » or a salad bowl,
A frying pan,
A cookie cutter (for cutting smoked salmon discs)
And a Parisian apple scoop (for making avocado balls).
There you go, it’s time to head to the kitchen, put on your apron, and whip up some delicious blinis with Pouligny-Saint-Pierre cream, smoked salmon, and avocado!
The recipe, Chef!
Blinis with Pouligny-Saint-Pierre Cream, Smoked Salmon, and Avocado
( Vote !) 
Loading...Ingredients
- Blinis
- 165 g of warm milk
- 2 g of dehydrated baker's yeast (or 4 g fresh)
- 110 g of flour (preferably T55)
- 1 egg
- 30 g of cream
- 10 g of butter
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- Garniture
- 1 Pouligny Saint Pierre AOP
- 30 g of cream
- 1 teaspoon of flower honey
- 8 Timur berries
- ½ teaspoon of paprika
- Salt
- Pepper
- 200 g of smoked salmon
- 1 avocado
- Sesame seeds
Instructions
Blinis
Mix the yeast with half of the milk in a small bowl.
Incorporate the flour and mix until you have a smooth mixture.
Cover the bowl with cling film and let it rise at room temperature for 1 to 2 hours (you should see nice bubbles in the dough).
Add the rest of the milk. Mix again.
Then incorporate the egg yolk, followed by the cream, melted butter, sugar, and salt.
Beat the egg white until stiff and gently fold it into your batter using a spatula.
Let it rest for 30 minutes, covering it again with cling film.
After this time, heat a frying pan. Add a bit of oil and pour in spoonfuls of the batter.
Flip the blinis to cook both sides once you no longer see any liquid batter in the center of your blinis.
Cook the entire mixture this way. (You will have more blinis than pieces intended for this recipe).
Garnish
Cut your Pouligny Saint Pierre into cubes. Place them in a bowl.
Add the cream, honey, the Timur berries previously crushed in a mortar, paprika, a pinch of salt, and pepper.
Blend everything with an immersion blender and reserve in the refrigerator in a piping bag with a round nozzle.
Cut your slices of smoked salmon into 25 pieces and arrange them on your 25 blinis.
Pipe a nice dollop of Pouligny Saint Pierre cream.
Then place a dollop of avocado and sprinkle with sesame seeds.
Serve!
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