Gather family and friends this festive season for a blissful brunch featuring these dainty and delicious Smoked Trout & Scrambled Egg Brunch Blinis. Made with the goodness of Nulaid Free Range Eggs, they are as healthy as they are scrumptious.
Garnish with fragrant fried capers and fresh dill, and enjoy!
Blissful Brunches
Leisurely brunches and blissful moments – this festive season is all about making everyday moments magical. Whether serving a bountiful brunch, baking fancy pastries or decorating Christmas cupcakes with the kids, Nulaid Free Range Eggs are the kitchen staple for all your festive feasting needs. The farm-fresh quality means you are guaranteed delicious meals any time and every time, making it a must on your shopping list.
If you are hosting loved ones, create an unforgettable meal experience with these Smoked Trout & Scrambled Egg Brunch Blinis. Bite-sized, elegant and easy to make, they are the ultimate savoury delight. These mini pancakes are a fantastic canapé, taking simple and wholesome ingredients to elevated heights.
Nulaid Free Range Eggs are the kitchen staple for all your festive feasting needs.
Topped with a silky cream cheese scramble, delicate smoked trout and herby cream cheese, they are sublime! Garnish with fragrant fried capers and fresh dill, and drizzle with fresh lemon. For the best brunch, enjoy with a glass of bubbly and savour every bite.
Smoked Trout & Scrambled Egg Brunch Blinis
Treat everyone to these divine canapés for festive brunch occasions.
Serves: 6 | Prep time: 15 minutes | Cook time: 10 minutes | Difficulty: Easy
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
Method
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.
For more delicious breakfast ideas, try these Nulaid recipes.
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