Freshly made bliny rolls

Our signature bliny, ready to be filled with anything you'd like. We would of course recommend combining them with salmon gravlax or keta caviar, but you are definitely not limited to these options – unleash your imagination!

What makes our bliny special? Jersey milk: all of our pancakes are made with Jersey milk. Jersey is a smaller breed of cow providing fantastic extra-rich milk that is also easier to digest for adults due to a high percentage of A2 lactose.

INGREDIENTS: batter (Jersey milk, wheat flour, eggs, sugar, salt)

HOW TO COOK: ready to eat, just use your favourite topping! You can eat them as is – cold bliny are delicious with salmon and caviar. You could also heat them up, either on very low heat in a pan with a lid, or in a microwave oven.

IN THE PACKAGE: freshly made bliny rolls

• 8 st€ 14
• 12 st€ 19,50

Homemade salmon gravlax

Our specialty salmon fillet gravlax, vacuum-cured with a mix of salts and herbs.

We work with one of the oldest Amsterdam fish shops, Vishandel Tel, to get the freshest and highest quality salmon fillet. Naturally smoked Maldon salt gives our salmon a very subtle, almost indistinguishable note of oak, complemented by the sweetness of juniper berries and a peppery accent of cloves.

INGREDIENTS: Atlantic salmon, salt, smoked Maldon salt flakes, sugar, cloves, juniper berries

HOW TO SERVE: open the vacuum packaging, remove the cloves and juniper berries with a knife – just slide the knife over the fillet. Slice the fish as thin as possible. Use in sandwiches (especially great with rye bread and a bit of butter) or eat with bliny.

IN THE PACKAGE: 250 g or 2 × 250 g fillets, vacuum sealed

• 250 g€ 15,50
• 500 g€ 28

Non-alco cava Codorniu Zero

We've been looking for a nice non-alcoholic sparkling wine that doesn't taste like lemonade for a long time – this cava from one of the best-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.

• € 12,50

Homemade adjika (jar 200 ml)

Our twist on the 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 flavourful addition to pasta and, of course, bliny.

• € 9,50

Raspberry & thyme jam (jar 200 ml)

A fragrant raspberry jam with a subtle hint of thyme. Gently cooked to keep the berries' bright flavour and natural aroma. Perfect for toast, crêpes, pastries, or as a sweet pairing with cheese.

INGREDIENTS: raspberries, gelling sugar, sugar, thyme

• € 9,50

Winter cherry confit (jar 200 ml)

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 cosy flavour.

INGREDIENTS: cherries, gelling sugar, anise, cinnamon

• € 9,50

Wild keta caviar 125 g (fresh, shock frozen)

Wild Alaskan keta salmon roe, salted and shock frozen right after the harvest. 125 g is 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 large blocks immediately after the harvest. They travel from Alaska to German harbours in this state, and then get shipped to Blin Queen covered with dry ice, either as blocks or packed in tins. Once defrosted in the fridge, this caviar demonstrates the ideal structure without excessive moisture and damaged roe, as well as a complete absence of bitterness in the aftertaste – unlike caviar bought in regular shops that gets treated with preservatives and/or pasteurised.

Because this caviar is preserved only by freezing with a little bit of salt, once defrosted the shelf life is very limited – we recommend consuming 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 bliny or bread. Consume within 5 days after defrosting.

• € 29

Wild keta caviar 250 g (fresh, shock frozen)

Wild Alaskan keta salmon roe, salted and shock frozen right after the harvest. 250 g comes either as vacuum-packed blocks or 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 large blocks immediately after the harvest. They travel from Alaska to German harbours in this state, and then get shipped to Blin Queen covered with dry ice, either as blocks or packed in tins. Once defrosted in the fridge, this caviar demonstrates the ideal structure without excessive moisture and damaged roe, as well as a complete absence of bitterness in the aftertaste – unlike caviar bought in regular shops that gets treated with preservatives and/or pasteurised.

Because this caviar is preserved only by freezing with a little bit of salt, once defrosted the shelf life is very limited – we recommend consuming 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 bliny or bread. Consume within 5 days after defrosting.

• € 55

Cottage cheese pancakes (syrniki)

Our famous gluten-free-by-design cottage cheese pancakes. Jumbo size (70 g each, so three is always a perfect portion), no wheat flour – just a little rice flour for a chewy shell and pure cottage cheese from Polish farms with a touch of Philadelphia for a real cheesecake vibe – and natural bourbon vanilla extract instead of vanilla sugar.

INGREDIENTS: cottage cheese, egg yolks, cream cheese, rice flour, sugar powder, natural vanilla extract, salt

HOW TO COOK: put your favourite frying oil in a pan on medium heat (5/10). Take the syrniki out of the freezer, fry for a few minutes on each side until a light golden-brown crust starts to form. Put a lid on the pan, lower the heat to 3/10. Meditate for 15 minutes. Serve with your favourite topping, such as Greek yoghurt or crème fraîche and one of the Blin Queen signature jams.

• 6 st€ 14,50
• 12 st€ 26
• 24 st€ 49

Chicken & mushroom cutlets

Our version of the classic Eastern European meatball, made with ground chicken fillet, champignons and just a little bit of bacon. Coated in Japanese panko bread crumbs for an extra crispy outer layer.

INGREDIENTS: chicken fillet, mushrooms, eggs, cream, bacon, onion, salt, pepper, bread crumbs

HOW TO COOK: put your favourite frying oil in a pan on medium heat (5/10). Take the cutlets out of the freezer, fry for a few minutes on each side until a light golden-brown crust starts to form. Put a lid on the pan, lower the heat to 3/10. Meditate for 20–25 minutes. Enjoy with your favourite side dish.

IN THE PACKAGE: 6, 12 or 24 vacuum-packed shock frozen cutlets

• 6 st€ 16,50
• 12 st€ 29,50
• 24 st€ 56,50

Double cheese pancakes

2 shock frozen bliny filled with Gouda cheese and aioli.

INGREDIENTS: batter (Jersey milk, wheat flour, eggs, sugar, salt), filling (Gouda cheese, aioli)

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 15 minutes.

Oven / air fryer: let the bliny sit at room temperature for about an hour to defrost. Bake at 180 °C for 10–12 minutes.

• € 11,50

Ham & cheese pancakes

2 shock frozen bliny filled with Gouda cheese, aioli and ham.

INGREDIENTS: batter (Jersey milk, wheat flour, eggs, sugar, salt), filling (Gouda cheese, aioli, ham)

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 15 minutes.

Oven / air fryer: let the bliny sit at room temperature for about an hour to defrost. Bake at 180 °C for 10–12 minutes.

• € 13,50

Beef & cheese pancakes

2 shock frozen bliny filled with Gouda cheese, aioli and beef.

INGREDIENTS: batter (Jersey milk, wheat flour, eggs, sugar, salt), filling (Gouda cheese, aioli, beef)

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 15 minutes.

Oven / air fryer: let the bliny sit at room temperature for about an hour to defrost. Bake at 180 °C for 10–12 minutes.

• € 14

Maslenitsa set with salmon gravlax

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

• € 37,50

Maslenitsa set with wild keta caviar

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

• € 49