Blini with Smoked Salmon and Trout Roe

Blini with Smoked Salmon and Trout Roe
  • 2 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 1/4 cup
    (60 mL)

    buckwheat flour

  • 1/4 cup
    (60 mL)

    whole-wheat flour

  • 1/2 cup
    (125 mL)

    sparkling mineral water

  • 1 Tbsp.
    (15 mL)

    boiling water

  • 1 tsp.
    (5 mL)

    baking soda

  • Pinch of Salt

  • 1

    egg

  • olive oil

  • 4 oz
    (115 g)

    smoked salmon

  • 1/2 cup
    (125 mL)

    light sour cream

  • 2 tsp.
    (10 mL)

    trout or lumpfish roe

  • pepper

  • minced fresh dill

Preparation

Mix flours with mineral water. Pour boiling water over baking soda and slat in a cup and whisk into flour mixture along with beaten egg. Heat olive oil in a crepe pan. Make two or three pancakes, cooking until golden. Transfer pancakes to a plate and cut into small blini with a cookie cutter.

On each plate, put two or three blini. Top with slices of smoked salmon artfully arranged - in the shape of a heart perhaps. Spoon a dollop of sour cream in the centre and finish with the roe. Sprinkle with dill and pepper to taste.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007