Recipe courtesy of Michael Symon
1 hr 25 min
1 hr
8 to10 servings


  • 1 cup flour
  • 2/3 cup buckwheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons dry yeast
  • 1 cup warm milk
  • 3 tablespoons butter
  • 1 egg, separated
  • Vegetable oil
  • 4 ounces smoked trout
  • 4 ounces smoked mackeral
  • 1 orange, juiced
  • 1 orange, zested
  • 2 teaspoons fresh horseradish
  • 1 tablespoon chopped chives
  • 1 tablespoon sour cream
  • 1 teaspoon olive oil


Sift flours and salt and place in bowl and add yeast. Stir in milk and let rise until it doubles in size. Add butter and egg yolk. Stiffly beat egg whites and fold into the batter. Let stand for 30 minutes. Heat 1 tablespoon of oil in a hot griddle. Spoon 1 tablespoon batter per blini onto griddle. Cook over medium heat for about 2 minutes a side. Place on paper towels while preparing smoked seafood salad.

SMOKED SEAFOOD SALAD: Skin and flake fish. Whisk orange juice, zest, horseradish, chives, and sour cream. Slowly whisk in oil. Toss with seafood and serve over blinis.



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