Blinis with herb smoked trout and clarified butter

Blinis with herb smoked trout and clarified butter. Versione italiana. Blinis are small savory crepes of Russian origin, slightly swollen and rather soft. They are usually prepared in Russia at the end of winter, as their round shape and yellow color symbolize the return of the sun. They are now an internationally known and widespread dish and are usually served either alone, as an accompaniment instead of bread, or stuffed with sour cream, butter, smoked salmon and caviar.

Hence the idea of ​​combining them with Clarified Butter from Valle d’Aosta and Cold Smoked Salmon Trout with Alpine Herbs, which go perfectly with blinis and also with a hint of sour cream and dill to finish the dish. They are perfect for both an aperitif, buffet lunches or dinners, or even inserted in more traditional meals as an appetizer. You can find these products on the Bu-net e-commerce site, where there is a vast assortment of artisanal and quality regional products from Piedmont and Valle d’Aosta, inspiration for many aperitif recipes and more!

Blinis with herb smoked trout and clarified butter

Ingredients:

• 80g flour 00
• 1 egg
• 8g instant yeast for savory preparations
• 100ml of milk
• 50ml fresh liquid cream
• 1 pinch of fine salt
• Clarified Butter
• 200g Smoked Salmon Trout (or Smoked Salmon)
• 50g sour cream
• Dill to taste
• Butter to taste – to cook blinis

Directions:

1. First, separate the egg white and yolk from the egg and keep the egg white aside. Then place the yolk in a bowl and add milk and cream slowly, while stirring with a whisk, to mix the ingredients well.
2. Then add a pinch of salt and start sifting flour and instant yeast into the bowl, while continuing to mix with the whisk, so that no lumps form.
3. At this point, whip the egg white well apart and then add it to the other ingredients, mixing it with a spoon with gentle movements from the bottom up, so as not to disassemble it.
4. Heat a small knob of butter in a non-stick pan and, when hot, pour a generous spoonful of mixture for each blinis. They must have a diameter of 6-7cm each. If you use a large skillet, you can also prepare 2 or 3 at a time.
5. Wait about thirty seconds, and turn the blinis with the help of a spatula, when bubbles begin to form on the surface and the underlying part is already well congealed. The time required may vary depending on the temperature of the pan.
6. Let it harden on the other side as well, so that it becomes golden, but not too dark and then remove it from the pan, letting it cool on a plate, before stuffing it. And continue with the preparation of the other blinis.
7. Once all the blinis are ready and moist, fill them with a thin layer of clarified butter, a slice of smoked trout with herbs, half a teaspoon of sour cream and a hint of dill.
8. Arrange the blinis on a serving plate and serve as soon as possible. Better to prepare them no more than an hour before tasting them, so that they keep their freshness and softness.