Smoked Trout Mousse on Blinis

  • Cooking Time10 mins
  • DifficultyEasy

For the Blinis

3/4 teaspoon instant dry yeast
1/2 cup + 2 tbsp all-purpose flour
1 ½ cups 2% milk, room temperature
2 tablespoons buckwheat flour
2 large eggs, separated
Dash salt
2 tablespoons whipping cream

For the Smoked Trout Mousse

1/2 pound smoked trout (or smoked salmon)
1 8 ounce package cream cheese, room temperature
1/3 cup whipping cream
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill, plus extra sprigs for garnish
1/2 teaspoon ground black pepper
Dill sprigs, for garnish

For the Blinis

Stir yeast, 2 Tbsp flour and 1 cup milk to combine, cover and let rest at room temperature for 20 minutes.

Stir in remaining 1/2 cup flour, buckwheat flour, egg yolks and salt until evenly blended.

Whip whites to soft peaks and set aside.

Whip cream to soft peaks and fold into flour mixture. Fold in whipped whites in 2 additions and immediately cook blinis.

Lightly grease a griddle over medium heat.

Drop batter by teaspoonfuls onto griddle and cook for 2 minutes.

Gently flip blinis over and cook 1 minute more. Remove to a plate and repeat with remaining batter. Wrap and store blinis at room temperature until ready to serve or freeze.

For the Smoked Trout Mousse

In a food processor, pulse smoked trout and cream cheese, scraping bowl often. Add cream and lemon juice and pulse until smooth.

Scrape mousse into a bowl and stir in chives, dill and pepper. Chill until ready to serve.

Chill until ready to serve.

To assemble, pipe mousse onto blinis and garnish with a small dill sprig.

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