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
