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Blini with smoked trout, herbed crème fraîche and fennel

Australian Gourmet Traveller recipe for blini with smoked trout, herbed crème fraîche and fennel salad.

By Emma Knowles
  • Serves 36
  • 15 mins preparation plus making blini
Blini with smoked trout, herbed crème fraîche and fennel salad
Blini with smoked trout, herbed crème fraîche and fennel salad

Ingredients

Herbed crème fraîche
  • 300 gm crème fraîche
  • Finely grated rind and juice of 1 lemon
  • ¼ garlic clove, finely chopped
  • 2 tbsp each finely chopped chives, spring onion and dill

Method

Main
  • 1
    For herbed crème fraîche, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 2
    Combine fennel, fronds, lemon juice, shallot and olive oil in a bowl, season to taste and toss to combine.
  • 3
    To serve, top blini with herbed crème fraîche, smoked trout and a little fennel salad, then top with salmon roe.