• 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


  • 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

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