BLINI WITH SMOKED TROUT, CAVIAR AND HORSERADISH CREAM
Related Stories
MAKES 24 BLINI
3/4 cup plain non-fat Greek yogurt 1 tablespoon bottled Kosher salt and ground black pepper
horseradish, drained
1/2 cup all-purpose flour 1 teaspoon baking powder Pinch of salt Pinch of sugar 1 cup buttermilk 1 large egg, lightly beaten 2 tablespoons butter, melted (or vegetable oil) 2 ounces salmon roe (or the caviar of your choice)
Heat the oven to 200 degrees.
In a small bowl, mix together the yogurt, horseradish, lemon rind and salt and pepper to taste. Set aside.
In a medium bowl, whisk together both flours, the baking powder, baking soda, salt and sugar.
In another medium bowl, combine the buttermilk, egg and butter. Add the wet ingredients to the dry ingredients and stir until barely combined (it is OK to see a few lumps). The batter will be thick.
Heat a large nonstick skillet over medium heat. Coat the skillet with cooking spray and add the batter by level tablespoon amounts. Do not crowd the pan. Let the blini cook until the bottoms are golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, about 2 minutes. Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter.
When all of the blini have been cooked and you are ready to serve, arrange them on a serving platter. Top each with some of the smoked trout, horseradish-yogurt blend, a dollop of caviar and fresh dill.
Sara Moulton, AP
