For years these yeast-raised pancakes have been a traditional part of a Russian pre-Lenten celebration called Maslenitsa (meaning “butter festival”), where stacks of them are served alongside bowls of melted butter and sour cream ~ and plenty of vodka. They have also been paired with pickled herring, smoked sturgeon, every type of caviar, finely chopped mushroom and onion mixtures, and even homemade preserves. Here, the blini are made in appetizer portions and served with a creamy smoked trout topping.
Smoked Trout Spread:
1 (8-ounce) package cream cheese, softened
4 to 5 ounces smoked trout, skin and bones removed
3 tablespoons sour cream
1 tablespoon fresh lemon juice Salt & black pepper
2 teaspoons minced fresh dill (optional)
2 teaspoons prepared horseradish (optional)
Blini:
⅓ cup warm water
2 teaspoons active dry yeast
¾ cup all-purpose flour
1 teaspoon sugar
2 large eggs, separated, at room temperature
¼ teaspoon salt
½ cup milk
3 tablespoons butter, melted
Sprigs fresh dill, for decoration (optional)
Prepare the spread: In a medium-size bowl, using an electric mixer set at medium, beat the cream cheese until smooth and creamy; scrape down the sides of the bowl. Add the smoked trout and beat until just blended. Beat in the sour cream, lemon juice, and salt and pepper to taste. Beat in the dill and horseradish if desired. Scrape the mixture into a small bowl, cover with plastic wrap, and set aside while you prepare the blini.
Prepare the blini: In a small bowl, combine the water and yeast. Let stand for 5 to 10 minutes, or until the mixture begins to foam. In a medium-size bowl, combine the flour, sugar, egg yolks, salt, milk, butter, and yeast mixture, stirring to form a smooth batter. Cover the batter with a damp towel and let rise in a warm place for about 1½ hours, or until doubled in bulk.
In a small bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the risen batter.
Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
For each pancake, pour about 2 tablespoons batter onto the griddle. Cook over medium heat for about 30 to 45 seconds, or until many bubbles appear on the surface. Before turning the blini, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 20 to 30 seconds more, or until the undersides are golden brown. Transfer the blini to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Transfer the blini to a serving platter and top each one with a spoonful of the trout spread and decorate with dill, if desired. Makes 24 blini.
Smoked Salmon Spread: Omit the horseradish and substitute 4 to 5 ounces skinned and boned smoked salmon for the smoked trout. Proceed as directed.