Smoked Trout Blini with Caviar, Crème Fraîche, Cucumber, Radish and Dill

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.

Prep Time15

Cook Time0

Total Time15

Course: brunch, snacks, finger food, appetisers

Cuisine: Russian

Servings:

Calories: 131kcal

Author: Lara Dunston

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

Metric - US Customary

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

Garnish with more fresh dill sprigs and serve with lime or lemon quarters, and any leftover smoked trout, caviar, and cocktail gherkins, so guests can customise.

Nutrition