For the blinis:
- 100g plain flour
- 1 tsp baking powder
- 1 egg
- 150ml milk
- Pinch of salt
- Butter or oil, for frying
For the topping:
- 100g smoked trout or smoked salmon
- 100ml crème fraîche
- Zest of ½ lemon
- Fresh dill, finely chopped (plus extra for garnish)
- Freshly ground black pepper
- Optional: caviar or trout roe for serving
Instructions:
1. Make the blinis:
In a bowl, whisk together the flour, baking powder and salt. Beat in the egg and milk until smooth. Heat a non-stick pan with a little butter or oil. Drop in teaspoons of batter to form small rounds. Cook until bubbles form, then flip and cook the other side—about 1–2 minutes per side. Set aside to cool.
2. Mix the crème fraîche topping:
In a small bowl, combine crème fraîche with lemon zest, a few turns of black pepper, and a teaspoon of chopped dill.
3. Assemble:
Top each cooled blini with a dollop of the crème fraîche mixture, a ribbon of smoked trout, and a tiny sprig of dill. If you’re feeling extra fancy, add a small spoon of trout roe or caviar.
4. Serve immediately with a chilled glass of Telavi Marani Premium Brut 2023.
