Trout Brine and Smoke Mixture
1 cup kosher salt
2 quarts of water
2 whole fresh trout (about 6 ounces)
1/2 cup raw rice
1/2 cup brown sugar
2 sticks cinnamon
4 large strips of orange rind
1 cup all-purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs, separated
1 cup milk
6 Tablespoons unsalted butter, melted
1 cup crème fraîche
2 teaspoons lemon juice
1/2 teaspoon kosher salt
Chive tips for garnish
Brine: Dissolve salt in water in a large bowl. Place the fish in brine. Let the fish soak in the brine for 20 minutes. Remove from brine, pat dry.
Smoke Trout: Line a 12-14 inch wok with aluminum foil, allowing 4 inches of overhang to seal around lid. Put rice, brown sugar, cinnamon and orange peel in the bottom of the foil lined wok. Set a round cake rack or pan about 3 inches above the smoking mixture (you may need to make a ring from foil to support the rack). Cover the rack with a piece of foil and place the trout on the foil in a single layer. Place the cover on the wok, crimp the overhanging foil around the lid to completely seal the wok and to prevent steam from escaping. Turn the heat to high, smoke for 10 minutes then turn off the heat and leave for another 5 minutes. Remove trout from smoker and remove skin from the trout. Gently pull the flesh off the bone and break the meat into small pieces. Set aside.
Blini Batter: In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, baking soda and salt. In a small bowl, whisk together the egg yolks, milk and melted butter. Pour into flour mixture, whisk just to combine. Set aside.
Beat Egg Whites: Using a hand or stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks. Gently fold the egg whites into the batter. Do not over mix. Some egg white can still be visible.
Cook Blinis: Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Drop 1 heaping tablespoon of batter into skillet for each blini. (Make the blinis the size of a silver dollar). Cook until blinis are covered with holes and have set, 1 to 2 minutes. Flip; cook until brown, about 1 minute more. Repeat with remaining batter. Keep finished blinis warm by covering loosely with foil.
Garnish: With a fork, mix together the crème fraîche, lemon juice and salt. Adjust seasoning if necessary. Pour into a squeeze bottle.
Serve: Top blinis with a piece of smoked trout and squeeze a dollop of crème fraîche on top (or you can do designs). Garnish with two sprigs of chive.
Recipe created by Parties That Cook®
Makes about 32 blinis