Smoked Trout Blinis

Ingredients

• 60g wholemeal flour
• 60g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp cream of tartar
• 1 egg, beaten
• 8 fl oz milk
• 1 tsp chopped dill, plus extra sprigs for decoration
• sunflower oil
• 500g cold smoked trout
• 300 ml sour cream
• trout caviar pearls

Method

• Sieve wholemeal flour and plain flour together with a pinch of salt, bicarbonate of soda and cream of tartar.
• Make a well in the centre and add the beaten egg to the flour.
• Gently and slowly add the milk until the mixture resembles a lightly whipped cream consistency.
• Add the dill to the mixture and leave to stand for 10 minutes.
• Heat a frying pan with a little sunflower oil and once warm drop a teaspoon of batter one at a time into the frying pan and cook for about 45 seconds and then turn it over and cook the other side. (They will look like mini pancakes)
• Once they have cooled, pipe or blob a teaspoon of sour cream on top of each blini then add a generous amount of the smoked trout.
• Decorate with a sprig of dill and some trout caviar pearls.

Credit: www.charliestrout.co.uk