Blinis with cream cheese and smoked trout

3 tbsp warm water
1/2 tsp dry yeast
1/2 tsp white sugar
100g cake flour
1/2 tsp salt
1 large egg at room temperature
30g unsalted butter, melted and cooled
80 ml full cream milk, warm
Cooking spray, for cooking

Cream cheese, to serve
200g smoked trout, to serve
3 tbsp dill, finely chopped

Mix the warm water, yeast, and sugar in the bowl until the yeast is mostly dissolved. Cover with cling wrap and leave in a warm place for 10 minutes until foamy.

Add the cake flour, and salt to a separate medium size bowl.

Whisk in the warm milk, cooled butter, whisked egg, and yeast mixture. Mix well until incorporated. The batter should be runny.

Cover the bowl with cling wrap and let the batter rise warmly for 1 1/2 to 2 hours until it doubles in volume.

Whisk batter before transferring to a piping bag, and snip a small hole at the end.

Place a large nonstick pan or skillet over medium-high heat. Once hot, spray lightly with cooking spray.

Pipe 4cm rounds in the pan and cook the first side for a minute or until it has turned golden at the bottom. Flip and cook the other side for 30 seconds.

Transfer the cooked blinis to a cooling rack. Top with cream cheese, smoked trout, or salmon, and garnish with fresh dill. Serve with your favourite bubbly and enjoy!

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