Ingredients

Method

• ¾ cup milk
• 1 large free-range egg
• 70 g self-raising flour
• buckwheat flour
• a pinch salt
• 1 lemon, zested
• 2 T mixed black and white sesame seeds
• 30 g butter
• olive oil, for frying
• 100 g Woolworths oak-smoked trout
• 2 x 180 g Woolworths poached trout with lemon & pepper
• crème fraîche, for serving
• dill, for serving

Method

Ingredients

1. Whisk together the milk and egg using a fork. Sift the dry ingredients into a bowl and mix, then make a well in the middle.

2. Pour the wet ingredients into the well.

3. Mix with a fork to make a batter. Add the lemon zest and mix.

4. Transfer to a squeezy bottle and allow to rest for 10–20 minutes.

5. Heat a little butter and oil in a cast-iron pan. Once the butter starts to foam, squeeze the batter into the pan to make bite-sized blinis. Fry for 2–3 minutes until bubbles start to appear and the base of the blini is golden and cooked.

6. Sprinkle with sesame seeds.

7. Turn over and fry for a further minute.

8. Repeat with remaining batter in batches. Serve with the salmon, sour cream, dill and the cabbage pickle.

Find more TASTE Christmas recipes here.

Photographs: Myburgh du Plessis
Production and Recipes: Hannah Lewry
Food Assistant: Claire-Ellen van Rooyen