Smoked Trout Blinis with Creme Fraiche and Dill
The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. See the recipe for Smoked Trout Blinis with Creme Fraiche and Dill ». Maxime Iattoni

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 creme fraiche and a touch of anisey dill balance the fish’s smoky intensity.

Yield: makes About 30 Blinis


  • 2 eggs
  • 12 cup sour cream
  • 14 cup flour
  • 12 tsp. kosher salt
  • 18 tsp. baking soda
  • 1 tbsp. canola oil
  • 14 lb. boneless smoked trout, flaked into 1/2″ chunks
  • Crème fraîche, cayenne pepper and fresh dill sprigs, for garnish


  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 1 1⁄2″–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.