Smoked Trout Blinis with Crème Fraîche and Dill

  • Serves

    makes About 30 Blinis


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.


  • 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


Step 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.

Step 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.

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