Wild Rice and Smoked Trout Blinis (Wheat Free)

This recipe is Gluten free and Wheat free


serves 6 (2 each)
2 tablespoons of capers, drained
55 g (2 oz) 1/2 cup of anchovies, drained and finely chopped
The juice and rind of 1 large lemon
4 tablespoons of olive oil
Salt and freshly ground black pepper
1 sprig of fresh rosemary leaves, very finely chopped
1 teaspoon of honey
4 whole Arbroath smokies/smoked trout

for the blinis

70 g (2 1/2 oz) 1/2 cup of well-cooked wild rice
170 g (6 oz) 1 cup plus 3 tablespoons of buckwheat flour
1 large free-range egg
300 ml (10 fl oz) 1 1/4 cups of sheep's or goat's yogurt
1 teaspoon salt
1 teaspoon of Gluten free baking powder
2 tablespoons of sunflower oil (and some more for frying)
1/2 teaspoon of bicarbonate of soda (baking soda)
1 tablespoon of boiling water
500 g (17 oz) 2 cups of Greek set sheep's yogurt
2 tablespoons of chopped parsley
Freshly ground black pepper


1. Make the dressing first by whisking all of the ingredients in a bowl.

2. Cover and chill in the refrigerator until needed.

3. Remove all the skin and bones from the Arbroath smokies and break into attractive pieces. Cover and chill.

4. Next make the blinis. In a food processor briefly beat the flour, egg, yogurt, silt, baking powder and oil into a smooth batter.

5. Mix this gently into the rice.

6. Dissolve the bicarbonate of soda (baking soda) with the hot water and stir quickly into the mixture.

7. Cover the base of a frying pan (skillet) with oil.

8. Heat the oil until it is hot enough to fry a tablespoon of batter until it sizzles and becomes golden and puffy.

9. Flip the blini over and cook on the other side until golden.

10. Make 12 blinis.

11. Keep them warm on a dish covered with a clean damp tea towel. Use more oil as necessary.

12. Place a warm blini on each plate. Pile on the smoked trout.

13. Spoon over a blob of yogurt, sprinkle with parsley and black pepper.

14. Drizzle the dressing around the blinis and serve immediately.

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