Recipe for Mini smoked trout canapés on blinis.

Smoked trout mousse. Soak the gelatin sheets for 10 minutes in a bowl of cold water. Heat the cream. As soon as it begins to boil, squeeze out the gelatin sheets and incorporate them into the mixture using a whisk, mixing vigorously.

Pour the mixture into a blender with the smoked trout slices cut into pieces. Blend everything for a few seconds until the mixture is smooth and well combined. Distribute the mixture into mini silicone molds. Place the molds in the freezer for at least 2 hours; I left them overnight.

Blinis Batter. Dissolve the yeast in 100 ml of milk with a pinch of sugar. Set aside at room temperature. In a mixing bowl, make a well with the flour and add the salt, yeast, egg yolks, and olive oil in the center. Mix well, gradually adding the remaining milk. Let rest for 1 hour.

Whip the egg whites until stiff and gently fold them in. Cook the blinis in a lightly buttered non-stick skillet, pouring small amounts of batter about 2.5 cm in diameter (about 1 teaspoon, no more, as the batter puffs up a lot) well spaced apart. Once small bubbles appear, flip the blinis using a spatula and let them brown on the other side for about a minute.

Plating the bites. Unmold the frozen trout mousse. Arrange the mini pancakes on a serving platter. Place a mini smoked trout cannelé on each pancake and let thaw in the refrigerator for 1 to 2 hours before serving. At the time of serving, garnish with trout roe and small sprigs of dill and enjoy.

To finish