- For the blini batter, blend:
- 3 extra-large free-range eggs
- 140 g flour
- 1 ½ cup water
- ½ t salt
- For the filling, mix:
- 100 g smoked trout, finely chopped
- 300 g ricotta
- 1 free-range egg yolk, beaten
- 2 T chives, finely chopped
- Freshly ground black pepper, to taste
- Butter and canola oil, for frying
- 1 cup thick sour cream, for serving
- Chives, to garnish
Refrigerate the batter for an hour (or longer if more convenient). Whisk with a fork before using. If it seems a little thick, thin it down with a little cold water.
Strain the batter into a jug. Grease a 20 cm nonstick pan with a little butter or oil.
Pour in a film of batter and tilt the pan around so that the batter coats the pan evenly. Pour any excess batter back into the jug. The blini should be very thin. Cook on one side only until just set, pale and the edges are beginning to curl. Turn onto a tea towel and keep covered. Repeat with the remaining batter – you may not need to butter the pan again. This makes 18–20 blinis so freeze the leftovers.
Place 1 heaped T filling on one end of the cooked side of the blini. Turn in the sides and roll up. Shallow-fry in a mix of butter and oil until golden brown. Serve hot, with sour cream and chives.
Cook’s note: The filled blinis can be refrigerated until you are ready to fry them. If you prefer, smear with sour cream and bake until golden. Serve as an appetiser or as a light lunch or supper with a salad.