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
- 1⁄2 cup sour cream
- 1⁄4 cup flour
- 1⁄2 tsp. kosher salt
- 1⁄8 tsp. baking soda
- 1 tbsp. canola oil
- 1⁄4 lb. boneless smoked trout, flaked into 1/2" chunks
- Crème fraîche, cayenne pepper and fresh dill sprigs, for garnish
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.
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.