Smoked Trout Blinis
This exquisite recipe makes a delightful appetizer for
any special occasion
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
500g Charlie’s Trout
300 ml Sour Cream
Trout Caviar Pearls
MAKES 45 CANAPE SIZE BLINIS | 20 STARTER SIZE BLINIS
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 put the teaspoon of sour cream on top of the blinis and plenty of the smoked trout.
To decorate: a small stem of Dill and some Trout caviar pearls.
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