adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corn and shallot blini with smoked trout
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Impress guests with delicious smoked trout blinis at your next event.
Ingredients:
  • 185ml (3/4 cup) skim milk
  • 1 egg, lightly whisked
  • 150g (1 cup) self-raising flour
  • 1 x 420g can corn kernels, drained
  • 4 shallots, ends trimmed, thinly sliced
  • Pinch of salt
  • Olive oil spray
  • 6 slices (about 150g) smoked ocean trout
  • Baby rocket leaves, to serve
  • 125g (1/2 cup) extra light sour cream
Instructions:
  • In a large jug, whisk together the milk and egg. In a large bowl, combine the flour, corn, shallot, and salt. Add the milk mixture to the corn mixture and whisk with a balloon whisk until a smooth batter forms.
  • Grease a large non-stick frying pan with olive oil spray and heat over medium heat. Spoon 6 tablespoonfuls of the corn mixture into the pan, leaving space for spreading. Cook until bubbles form on the surface and blinis are golden underneath (about 1-2 minutes). Flip and cook for another minute until golden. Transfer to a plate. Repeat twice more with the remaining corn mixture, spraying the pan with olive oil between batches. You should end up with 18 delicious blinis.
  • Cut each slice of trout into 3 portions, then arrange the blini on serving plates. Layer the trout, rocket, and sour cream on top of the blini. Finish with a sprinkle of freshly ground pepper before serving.

Similar Recipes