SMOKED TROUT BLINIS

Smoked trout blinis. Great little canapés for summer entertaining, perfect with a crisp, cold glass of white wine.

Recipe courtesy British Trout Association

Prep time: 20 minutes

Cooking time: 1 1/2 minutes each

Makes: 25 canapes or 20 starter sized blinis

Skill level: Easy

Ingredients

60g wholemeal flour
60g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 egg, beaten
8 fl oz milk
1 tsp chopped dill, plus extra sprigs for decoration
sunflower oil
500g cold smoked trout
300 ml sour cream
trout caviar pearls

Method

• Sieve wholemeal flour and plain flour together with a pinch of salt, bicarbonate of soda and cream of tartar.
• Make a well in the centre and add the beaten egg to the flour.
• Gently and slowly add the milk until the mixture resembles a lightly whipped cream consistency.
• Add the dill to the mixture and leave to stand for 10 minutes.
• Heat a frying pan with a little sunflower oil and once warm drop a teaspoon of batter one at a time into the frying pan and cook for about 45 seconds and then turn it over and cook the other side. (They will look like mini pancakes).
• Once they have cooled, pipe or blob a teaspoon of sour cream on top of each blini then add a generous amount of the smoked trout.
• Decorate with a sprig of dill and some trout caviar pearls.

Credit: www.charliestrout.co.uk

Source