Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Amy Wilson


Silver Dollar Blini with Smoked Trout Spread

Amuse-Bouche from Issue 10 – Winter 2017 – Sin

Our stacks on stacks of silver dollar blini, made without yeast (because we’re too greedy to wait) and layered with a rich smoked trout spread (recipe courtesy of Gabriel Martinez of Brooklyn’s wonderful Long Island Bar) were imagined with the 1% in mind, but will please the 100%.

Silver Dollar Blini
  • cup flour
  • cup buckwheat flour
  • 1 tsp sugar
  • ½ tsp baking powder
  • ¾ cup whole milk
  • 2 large eggs, separated
  • 4 Tbsp butter, plus more for skillet, melted

Smoked Trout Spread
  • 8 oz cream cheese, at room temperature (we like Ben’s Natural)
  • 4 oz (½ cup) crème fraîche
  • finely grated zest of 1 lemon
  • 1 Tbsp minced chives
  • ½ Tbsp minced shallot or red onion
  • oz smoked trout or whitefish, broken into large flakes
  • lemon juice to taste
  • French trout roe, for topping (optional)

  • Silver Dollar Blini
    Whisk together flours, sugar, baking powder, and ¼ tsp salt in a medium bowl. Whisk in milk and egg yolks until combined and then whisk in melted butter. In another bowl, beat the egg whites to soft peaks then gently fold into the batter. Cook tablespoons of batter, in batches, in a medium-hot, lightly buttered skillet until bubbles form on top, about 2 minutes, then flip and cook on second side 1 minute longer.
    Makes about 32

    Smoked Trout Spread

    Combine cream cheese, crème fraîche, zest, chives, and shallot with a spatula in a bowl or in a mixer with paddle until evenly combined. Gently fold in smoked fish and then season with lemon juice, salt, and pepper to taste. Top with trout roe if you’d like and serve with blini or crackers.
    Makes about 2 cups