Smoked Trout Blinis with Crème Fraîche and Dill Makes about 30
½ cup sour cream
¼ cup flour
½ tsp. kosher salt
⅛ tsp. baking soda
1 tbsp. canola oil
¼ lb. boneless smoked trout, flaked into ½” chunks
Crème fraîche, cayenne pepper and fresh dill sprigs, for garnish
1. Whisk eggs in a bowl, then whisk in sour cream; set aside. In another bowl, whisk flour, salt, and baking soda. Add dry ingredients to egg mixture; whisk until smooth.
2. Heat a 12″ nonstick skillet over medium heat; brush lightly with oil. Working in batches spoon 1 tbsp. amounts batter into pan to form 1½”–2″ rounds. Cook, flipping once, until golden, about 2 minutes. Transfer to serving platter and repeat with remaining batter. Top each blini with smoked trout, a dollop with crème fraîche, a sprinkle of cayenne and a dill sprig.