Blinis with smoked trout and wasabi cream
1
Points®
Total time: 55 min • Prep: 47 min • Cook: 8 min • Serves: 20 • Difficulty: Easy
Impress guests over the festive season with these speedy blinis that are packed full of flavour.
Ingredients
Buckwheat
50 g, flour
Plain White Flour
40 g
Baking powder
1 teaspoon(s), level
Salt
¼ teaspoon(s)
Egg, whole, raw
1 medium, raw, beaten lightly
Skimmed Milk
140 ml
Calorie controlled cooking spray
5 spray(s)
Smoked trout
125 g, hot, flaked into 20 pieces
Black pepper
⅛ teaspoon(s)
Coriander, fresh
20 sprig(s), to garnishFor the wasabi cream
Reduced fat soured cream
5 tablespoon(s), level
0% fat natural Greek yogurt
3 tablespoon(s)
Wasabi paste
2 teaspoon(s), level
Instructions
1
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.
2
Meanwhile, make the wasabi cream. Mix together the soured cream, yogurt and wasabi paste then season with black pepper.
3
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.
4
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.
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