These little cold smoked trout bites make great party food or canapes at Christmas time - or any other occasion. Theyβre really easy to prepare. Makes 25 canapes or 20 starter sized 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.