Smoked Trout Mousse on Blinis
Smoked Trout Mousse on Blinis
Get this quick and easy smoked trout mousse on thin pancake recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Griddled
  • Preparation Time 10 minutes
  • Cooking Time 5 minutes
  • Yield 4 servings
  • Blinis:
  • 1+½ teaspoons Instant Dry Yeast
  • 1¼ cups All-Purpose Flour
  • 3 cups 2% Milk, room temperature
  • ¼ cup Buckwheat Flour
  • 4 large Eggs, separated
  • Dash Salt
  • ¼ cup Whipping Cream
  • Smoked Trout Mousse:
  • 227 grams smoked Trout (or smoked Salmon)
  • 1 8-oz pkg Cream Cheese, room temperature
  • ⅓ cup Whipping Cream
  • 2 tablespoons Lemon Juice
  • 2 tablespoons chopped fresh Chives
  • 1 tablespoon chopped fresh Dill
  • ½ teaspoon Ground Black Pepper
  1. Blinis:
  2. Stir yeast, _ cup flour and 2 cups milk to combine, cover and let rest at room temperature for 20 minutes
  3. Stir in remaining 1 cup flour, buckwheat flour, egg yolks and salt until evenly blended
  4. Whip whites to soft peaks and set aside. Whip cream to soft peaks and fold in
  5. Fold in whipped whites in 2 additions and immediately cook blinis
  6. Lightly grease a griddle over medium heat. Drop batter by teaspoonfuls onto griddle and cook for 2 minutes
  7. Gently flip blinis over and cook 1 minute more. Remove to a plate and repeat with remaining batter
  8. Wrap and store blinis at room temperature until ready to serve or freeze
  1. Smoked Trout Mousse:
  2. In a food processor, pulse smoked trout and cream cheese, scraping bowl often
  3. Add cream and lemon juice and pulse until smooth. Scrape mousse into a bowl and stir in chives, dill and pepper
  4. Chill until ready to serve
  5. To assemble, pipe mousse onto blinis and garnish

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