Blinis are a traditional Russian pancake typically made from buckwheat flour and can either be yeast leavened or not. The batter is as simple as an everyday pancake batter with delicious pillowy soft results. They are typically served with caviar or smoked fish as they make the perfect canvas for bolder flavors. And they are so light and fluffy that you can have them for breakfast or brunch without them slowing you down!
I happened to treat myself this week whilst I was grocery shopping and purchased some Duck Trap Smoked Trout that became the inspiration for making these blinis. The resulting breakfast was so delicious and satisfying and so simple that I will definitely be making these again soon!
You could always mix and match your toppings too! You could top them with some cream cheese, capers and smoked salmon or maybe some griddled ham, poached eggs and hollandaise. The possibilities are endless! Play away!
Blinis with Smoked Trout, Yogurt and Dill
I used one of Ina Garten’s recipes for the blinis that can be found here: http://www.foodnetwork.com/recipes/ina-garten/blini-with-smoked-salmon-recipe.html
For the Blinis:
- 1/3 cup buckwheat flour
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons milk
- 1 egg
- 1/2 stick unsalted butter, clarified and divided
To clarify butter, melt the half stick in a small saucepot. Once melted kill the heat and allow to sit for a few seconds. Tilt the saucepot towards you and gently scoop all of the milk solids off of the top. That’s the foamy white looking stuff. What you’ll have left in your saucepot is clarified butter! Woohoo!
To make the batter, whisk together both of the flours, the baking powder and salt in a large bowl. In a smaller bowl whisk together the egg, milk and one tablespoon of the clarified butter.
Then whisk the wet ingredients into the dry until a homogenous mixture is formed.
Heat a non-stick skillet over medium heat and brush with the clarified butter. Portion the batter about a tablespoon per pancake into the skillet. I made three at a time so I didn’t crowd the pan. When bubbles are forming on the surface of the batter, they are ready to flip, about two minutes. Once flipped they only need about another minute.
For the toppings:
- 1 filet of smoked trout, torn into pieces
- about a tablespoon of plain yogurt per three blini, divided
- several sprigs of fresh dill
- fresh sprouts, broccoli, radish, clover, etc
- olive oil, salt and pepper
- a squeeze of fresh lemon juice
To finish off the blini, place three on each plate and shmear a small amount of yogurt on each. Top with the fresh dill, a nice pile of the smoked trout, some sprouts and then season with a little salt and pepper. Drizzle with a little olive oil and squeeze a little fresh lemon juice over everything. Enjoy!!