Herb Blini with Smoked Fish
Photography by Aaron McLean.
A delicious herb blini topped with a zesty sour cream topping and smoked fish makes for the perfect plate to share with friends.
INGREDIENTS
Blini
1/3 cup whole wheat flour*
2/3 cup self-raising flour
1⁄2 teaspoon ground cumin
2 tablespoons finely chopped chives
1 tablespoon finely chopped flat-leaf parsley
1 free-range egg
1 tablespoon melted butter
1⁄2 cup milk
sea salt and freshly ground pepper
Topping
1 cup sour cream
1 tablespoon capers, chopped
finely grated zest 1 lemon
1 tablespoon finely chopped chives
200 grams smoked fish; we used smoked, black pepper mackerel
To cook
butter
METHOD
Blini: Combine the flours, cumin and herbs in a bowl. Whisk the egg, butter and milk together and stir into the flour to make a smooth, thick batter. Season well.
Heat a non-stick sauté pan with a little butter. Drop small spoonfuls of batter into the pan and cook until small bubbles appear on the surface. Turn and cook until golden. Transfer to a plate and cover with a clean tea towel to prevent them drying out. The blini can be made 2-3 hours before assembling.
Topping: Combine the sour cream, capers, lemon zest and chives in a bowl and season. Cut the fish into thin strips, discarding any skin and bones. Place a dollop of sour cream on each blini and top with smoked fish. Sprinkle with extra chopped chives if desired. Makes about 24
* Whole wheat flour can be purchased from health food shops and good food stores. It gives the blini a lovely nutty flavour.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!