Blinis with Smoked Trout

Still in the mountains, and still on an Estern European challenge, I made these absolutely gorgeous little appetisers – perfect for the one-mouthful hit of flavour. There’s something a little 70s about blinis, but who cares when they’re so simple and delicious? They’re really moreish too – I couldn’t eat the quickly enough.

For the Blinis:

6g dried yeast
120g plain flour
300ml milk
1 egg
salt & pepper

For the topping:
1 small trout (smoked) – flaked
1 heaped tablespoon sour cream
1 tablespoon fresh dill
salt & pepper
1/2 lemon (juice of)
2-3 tablespoons of vegetable oil

Heat 1/2 cup of the milk till it’s warm but not too hot and mix together with 1 tablespoon of the flour and the yeast. Cover with a clean tea towel and leave in a warm place for 15 minutes until it froths up.

Mix together the remaining flour, milk, egg, salt and pepper into a consistency of single cream. Mix in the yeast mixture, cover again and leave for 45 minutes in a warm place.

To make the topping, combine all the ingredients together and leave to chill in the fridge.

Heat a non-stick frying pan with 1 tablespoon of the oil until just smoking hot. Spoon one tablespoon of the batter mix into the pan, one at a time, till you have about 5 or six, let them cook for about 30-40 seconds each side, till they’re golden brown. Flip onto a warm plate and repeat with all the batter.

Arrange the blinis on a plate and add about a teaspoon of topping and a little spritz of freshly squeezed lemon juice.

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