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Corn and shallot blini with smoked trout
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Impress your guests with delicious smoked trout blinis that will leave them all smiling.
Ingredients:
  • 185ml (3/4 cup) skim milk
  • 150g (1 cup) self-raising flour
  • 1 x 420g can corn kernels, drained
  • 4 shallots, ends trimmed, thinly sliced
  • 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 separate large bowl, combine the flour, corn, shallot, and salt. Pour the milk mixture into the corn mixture and whisk with a balloon whisk until a smooth batter forms.
  • Prepare a large non-stick frying pan by spraying with olive oil to grease, then heat over medium heat. Spoon 6 tablespoonfuls of the corn mixture into the pan, ensuring space for spreading. Cook for 1-2 minutes until bubbles form on the surface and blinis are golden underneath. Flip and cook for another minute until golden. Transfer to a plate and repeat the process 2 more times with the remaining corn mixture, spraying the pan with olive oil between batches, to yield 18 blinis.
  • Cut each slice of trout into 3 pieces. Arrange the blini on serving plates, then add the trout, rocket, and sour cream on top. Finish with a sprinkle of freshly ground black pepper before serving.

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