Rye Blini with Smoked Trout
Blini and caviar make for a decadent, if not budget-friendly, New Year’s Eve nibble. Here is an interpretation that is sure to be a big hit with the whole family. If you can’t find smoked trout, use another smoked fish such as kipper or smoked salmon.
1/4 cup (60 mL) light rye flour
1/4 cup (60 mL) unbleached all-purpose flour
2 Tbsp (30 mL) quick cook oats
1 tsp (5 mL) raw cane sugar
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) 2% milk
2 large free-range eggs, separated
3 Tbsp (45 mL) melted unsalted butter, cooled to room temperature
Vegetable oil, for frying
1/2 cup (125 mL) non-fat Greek yogurt
1 1/2 Tbsp (22 mL) prepared horseradish
3 baby cucumbers
7 oz (200 g) smoked trout
Dill fronds, for garnish
Trout caviar, for garnish (optional)
In bowl, whisk together flours, oats, sugar, baking soda, and salt.
In another small bowl, whisk together milk and egg yolks.
In third bowl, whisk together egg whites until they hold a soft peak.
Whisk milk mixture into flour mixture until smooth. With spatula, fold egg whites into batter along with melted butter.
Generously brush large frying pan with vegetable oil and warm over medium heat. Working in batches, drop 2 tsp (10 mL) mounds of batter into frying pan and cook until bubbles appear on the surface, about 1 minute. Flip and continue to cook for another minute or until underside is golden brown and blini is slightly puffed. Transfer to plate. Continue making blini until batter is used up. Oil frying pan as needed between batches.
In small bowl, whisk together yogurt and horseradish.
When ready to serve, thinly slice cucumbers into rounds or ribbons using vegetable peeler. Lay blini on serving tray and top with smear of horseradish sauce, a few cucumber slices, and flaked trout. Garnish with dill sprig and trout caviar, if desired.
Makes 30 servings.
Each serving contains: 42 calories; 2 g protein;
3 g total fat (1 g sat. fat, 0 g trans fat); 3 g total carbohydrates (1 g sugars, 0 g fibre); 47 mg sodium
source: "Happy New Year!", alive #374, December 2013
Rye Blini with Smoked Trout
