Sweet and supple miniature pancakes are topped with flakes of tender smoked trout and sprinkled with cayenne pepper for a touch of invigorating heat. A dollop of crème fraîche and a touch of anisey dill balance the fish's smoky intensity.
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MAKES ABOUT BLINIS 30
INGREDIENTS
2 eggs½ cup sour cream
¼ cup flour
½ tsp. kosher salt
⅛ tsp. baking soda
1 tbsp. canola oil
¼ lb. boneless smoked trout, flaked into ½" chunks
Crème fraîche, cayenne pepper and fresh dill sprigs, for garnish
INSTRUCTIONS
1. Whisk eggs in a bowl, then whisk in sour cream; set aside. In another bowl, whisk flour, salt, and baking soda. Add dry ingredients to egg mixture; whisk until smooth.2. Heat a 12" nonstick skillet over medium heat; brush lightly with oil. Working in batches spoon 1 tbsp. amounts batter into pan to form 1½"–2" rounds. Cook, flipping once, until golden, about 2 minutes. Transfer to serving platter and repeat with remaining batter. Top each blini with smoked trout, a dollop with crème fraîche, a sprinkle of cayenne and a dill sprig.