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Ingredients
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For the Smoked Trout Rillettes
For the Buckwheat Blini
Method
For the Smoked Trout Rillettes
- 1
Prepare the Trout Mixture
In a mixing bowl, combine the smoked trout fillets, cream cheese, and unsalted butter. Use a fork to mash and mix until well combined.
- 2
Add Flavorings
Stir in the chopped dill, lemon juice, capers, salt, and black pepper. Mix well to combine all the flavors.
- 3
Chill
Transfer the rillettes to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
For the Buckwheat Blini
- 4
Prepare the Yeast Mixture
In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- 5
Mix the Dry Ingredients
In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
- 6
- 7
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for about 30 minutes.
- 8
Cook the Blini
Heat a non-stick skillet over medium heat. Pour small amounts of batter onto the skillet to form small pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.