This smoked trout blini with caviar, crème fraîche, cucumber, radish and dill makes a variation on the traditional Russian blini or pancakes with smoked salmon and caviar. The blini are spread with cream cheese. Smoked trout is piled on top with a side of cucumber, radish and dill, followed by dollops of crème fraîche and caviar and more fresh dill.
There are few more quintessential Russian dishes than blini (pancakes). Smoked salmon, sour cream and caviar are traditional blini toppings and the blini recipes I’ve shared over the years feature those classic blini accompaniments – from my Russian buckwheat pancakes recipe for blini made from scratch (albeit with gherkin and radish ‘caviar’) to my easy DIY ‘train blini’ spread with store-bought mini-pancakes.
But I made a few tweaks to the festive blini brunch that I prepared for mum, who has Russian-Ukrainian heritage, that I wanted to share with you, as these blini would also make a special New Year’s Eve appetiser or finger food. Instead of smoked salmon I used smoked trout, which is more intense, richer and fishier in flavour – which is why I opted for the gentler crème fraîche over tangier sour cream, even though I adore the stuff.
I also added a refreshing ‘side’ of cucumber and radish, which I experimented with, serving as is and also quick pickling in vinegar, and garnishing with fresh dill. It was a nice contrast to the smoked trout, crème fraîche and salty caviar. It also made for prettier blini and we first eat with our eyes after all.
Now before I tell you more about these smoked trout blini with caviar, crème fraîche, cucumber, radish, and dill, I have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo. You could buy something on Amazon using our links, such as these cookbooks for culinary travellers or classic cookbooks for serious cooks, or shop our Grantourismo store for gifts for food lovers designed with Terence’s images.
Now let me tell you more about these smoked trout blini with caviar, crème fraîche, cucumber, radish, and dill.
Smoked Trout Blini with Caviar, Crème Fraîche, Cucumber, Radish and Dill
My recipe for smoked trout blini with caviar, crème fraîche, cucumber, radish and dill makes a quick and easy blini spread using store-bought blini, which are sold here as mini pancakes or pikelets. But by all means you can do as we mostly do and make your blini from scratch using my buckwheat pancakes recipe (link above).
My baboushka thought nothing of whipping up a stack of blini for breakfast or brunch, or an afternoon stack – either the French-style Russian crepes (also called blinchiki) or the more petite cocktail-size blini, which are perfect for entertaining.
Along with topping blini with smoked salmon, sour cream (Smetana) and caviar, we’d also tuck into sweet blini that we’d generously spread with butter and homemade jams, or fresh berries that we’d sprinkle with icing sugar and eat with dollops of cream or sour cream.
Blini made from scratch do taste better, particularly with sweet toppings. But if you’re busy or would rather spend more time with family and friends than in the kitchen, then store-bought pancakes will do the job, especially served with more intense savoury toppings such as smoked trout and caviar.
Tips to Making Smoked Trout Blini with Caviar, Crème Fraîche, Cucumber, Radish and Dill
Just a few tips to making this smoked trout blini with caviar, crème fraîche, cucumber, radish and dill for a variation on the traditional Russian blini or pancakes with smoked salmon and caviar as they’re super easy to prep and come together quickly.
Firstly, add the finely sliced cucumber, finely sliced radish, white vinegar and dill sprigs to a small dish to create a ‘quick pickle’. There should be no need to add salt as the caviar will be salty.
Next, generously spread each blini or mini pancake with spreadable cream cheese. Lay a few slices of cucumber and a few slices of radish onto half of each pancake.
Pile smoked trout onto the other side of the pancake, distributing the smoked trout evenly between the pancakes. Use a teaspoon to dollop crème fraîche onto each pancake, then dollop on the red caviar, and garnish with more fresh dill sprigs.
Serve with lime or lemon quarters, and any leftover smoked trout and caviar, dishes of cocktail gherkins or capers or diced red onion so guests can customise their blini and assemble their own if they like.
These smoked trout blini with caviar, crème fraîche, cucumber, radish and dill are fab with our shrimp dip for a prawn cocktail inspired dip and prawn cocktail brioche buns recipe.
Smoked Trout Blini with Caviar, Crème Fraîche, Cucumber, Radish and Dill
Ingredients
- 1 small cucumber - finely sliced
- 1 radish - finely sliced
- 3 tbsp white vinegar
- 12 dill sprigs
- 12 mini pancakes - 1 store-bought 12-pack of mini pancakes or make your own using this buckwheat pancakes recipe
- 150 g spreadable cream cheese
- 200 g smoked trout
- 150 g crème fraîche
- 100 g jar red lumpfish caviar or the expensive stuff if you prefer
Instructions
- Add the finely sliced cucumber, finely sliced radish, white vinegar and dill sprigs to a small dish to create a ‘quick pickle’. There should be no need to add salt as the caviar is salty.
- Generously spread each blini or mini pancake with spreadable cream cheese.
- Lay a few slices of cucumber and a few slices of radish onto half of each pancake.
- Pile smoked trout onto the other side of the pancake, distributing evenly between pancakes.
- Use a teaspoon to dollop crème fraîche onto each pancake, then dollop on the red caviar, and garnish with more fresh dill.
- Serve with lime or lemon quarters, and any leftover smoked trout and caviar, dishes of cocktail gherkins or capers or diced red onion so guests can customise their blini and assemble their own if they like.
Notes
Nutrition
Please do let us know in the comments below if you make our smoked trout blini with caviar, crème fraîche, cucumber, radish and dill, as we love to hear how our recipes turn out for you.
