Blinis with smoked trout and wasabi cream
50 g, flour
Plain White Flour
1 teaspoons, level
Egg, whole, raw
1 medium, raw, beaten lightly
Calorie controlled cooking spray
125 g, hot, flaked into 20 pieces
20 sprig(s), to garnishFor the wasabi cream
Reduced Fat Soured Cream
5 tablespoons, level
0% fat natural Greek yogurt
3 tablespoon(s), 2 teaspoons wasabi paste
- Sift both types of flour, baking powder and salt into a large bowl. Mix together then make a well in the centre. In another bowl, whisk the egg into the milk and soured cream. Gradually, add the egg mixture to the flour, whisking to make a batter. Set aside for 30 minutes.
- Meanwhile, make the wasabi cream. Mix together the soured cream, yogurt and wasabi paste then season with black pepper.
- Heat a large non stick frying pan, spray with the cooking spray and place 2 teaspoons of batter per blini in the pan (cook five at a time). Cook for 1 minute on each side then transfer to a plate while you cook the remaining 15 blinis.
- Place a teaspoonful of the wasabi cream on top of each blini then top with some of the flaked trout and a coriander leaf. Season with black pepper and serve.