Fresh w/ Anna Olson - Smoked Trout Mousse on Buckwheat Blinis

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt is lower in fat and calories

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while being more affordable than specialty flours

Start by preparing the smoked trout mousse. Use 8 ounces of smoked trout and blend it with 8 ounces of cream cheese.

Add 2 tablespoons of lemon juice to the mixture and blend until smooth.

Adjust the consistency of the mousse with whipping cream, adding a little or a lot as needed.

Chop 2 tablespoons of chives and fold them into the mousse mixture.

Do not add salt as the smoked trout is already salty. Add a pinch of black pepper to taste.

Let the mousse chill to set before piping it onto the blinis.

Prepare the blinis by making a yeast sponge. Combine 1 cup of room temperature milk with 3/4 teaspoon of yeast and 2 tablespoons of flour. Let it sit for 20 minutes until frothy.

After the sponge has fermented, add another 1/2 cup of room temperature milk, 2 egg yolks, 1/2 cup of all-purpose flour, and 2 tablespoons of buckwheat flour to the mixture. Add a pinch of salt.

Whip 2 egg whites until soft peaks form, then whip 2 tablespoons of whipping cream until soft peaks form as well.

Fold the whipped cream into the batter first, then gently fold in the whipped egg whites to maintain fluffiness.

Pour the batter into a squeeze bottle for easy control of portion sizes. Heat a non-stick skillet and brush it with a little oil.

Pour small amounts of batter into the skillet to form quarter-sized blinis, cooking for about 45 seconds on each side until golden brown.

Remove the blinis from the skillet and repeat until all batter is used.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens