Smoked Trout & Scrambled Egg Brunch Blinis
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Starters
Description
Elegant, bite-sized crumpet canapés topped with silky scrambled eggs, rich smoked trout, and herby cream cheese.
Ingredients
Blinis
100 g plain flour
½ tsp (2,5 ml) baking powder
1 large Nulaid Free Range Egg
150 ml milk
½ tsp (2,5 ml) salt
Oil, for frying
Scrambled Eggs
4 large Nulaid Free Range Eggs
2 Tbsp (30 ml) cream cheese
2 Tbsp (30 ml) milk
Salt and pepper, to taste
1 Tbsp (15 ml) butter
To Serve
¼ C (60 ml) plain cream cheese
Olive oil, for frying
2 Tbsp (30 ml) baby capers
100 g smoked trout, chopped into small pieces
5 g fresh dill, fronds picked
2 lemons, cut into fine wedges
Instructions
Blinis
Whisk together the flour, baking powder, egg, milk, and salt to form a smooth batter. Heat a non-stick pan and add a little oil – enough to thinly coat the base of the frying pan. Drop small spoonfuls of batter into the pan, cooking until bubbles appear on the surface. (Tip: use a squeezy bottle to dispense the batter, this makes it easier to control the size and shape.) Flip and cook for another 30 seconds until golden. Repeat until all the batter is used and set aside.
Scrambled Eggs
Whisk the eggs, cream cheese, and milk together and season with salt and pepper. Heat a pan over low heat, add the butter and allow to melt. Pour in the egg mixture. Gently stir with a spatula until just set and creamy – they should still be slightly soft as they’ll firm up off the heat. Remove from the heat.
To Serve
Mix the cream cheese in a bowl until smooth – if too firm, let it soften slightly – then add to a piping bag.
Heat a small pan with a little olive oil over medium heat. Add the capers and fry until crispy, about 1–2 minutes. Remove with a slotted spoon and drain on paper towel.
Spoon about a teaspoon of scrambled eggs onto each blini, top with 2–3 small dots of piped cream cheese. Add a small spoonful of smoked trout, and garnish with a dill frond and a fried caper. Serve immediately with lemon wedges on the side.
