Smoked Trout Blinis with Crème Fraiche & Ballymaloe Diced Irish Beetroot

  • Cooking Time: 5 minutes
  • Serves: 6
  • Allergens: Wheat, fish, dairy

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Description

These blissful little blini are absolutely delicious. Blini are Russian pancakes that serve as the perfect based for this delicious smoked trout recipe, which also benefits from a healthy dollop of crème fraiche and the sweetness of Ballymaloe Diced Irish Beetroot. Make your own blini or pick up shop-bought ones – the choice is yours! This recipe comes from Grace O’Donnell and is a dainty delight.

 

 

Ingredients

  • 12 blinis
  • 100g smoked trout (cut into 12 pieces)
  • Ballymaloe Diced Irish Beetroot
  • 50g crème fraiche
  • Chive flowers or dill (to garnish)

Dietary Suitability

Method

  1. Top each blini with a half teaspoon of crème fraiche.
  2. Add a piece of smoked trout and garnish with 2 or 3 cubes of Ballymaloe Diced Irish Beetroot.
  3. Add tiny sprigs of dill or chive flowers as an extra, delicate flourish.

  • Cooking Time: 5 minutes
  • Serves: 6
  • Skill: Easy
  • Allergens: Wheat, fish, dairy

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