Go Back

Blinis With Tea Smoked Trout and Horseradish Sauce

Prep Time8 hrs
Cook Time1 hr
Total Time9 hrs


For The Blinis

  • 400 g plain flour
  • 500 ml milk warmed or room temperature
  • 4 free-range eggs
  • 60 g white sugar
  • 1 tsp salt
  • 120 ml vegetable oil

For Smoking The Fish

  • 4 tbsp jasmine tea leaves
  • 10 tbsp fragrant Thai Jasmine rice
  • 1 kg rainbow cod filleted
  • 3 tbsp demerara sugar

Fish Marinade

  • 5 tbsp prosecco optional
  • Salt to taste
  • Chopped Dill For Flavour

Horseradish Sauce

  • A bottle of Horseradish
  • Creme Fraiche
  • Finely Chopped Dill


Making the Blinis

  • Sift the flour and add to the milk, whisk
  • Add the eggs, sugar and salt to the mixture and keep whisking until smooth
  • Add the vegetable oil and stir.
  • Cover with cling film for 30 minutes at room temperature for the batter to prove
  • Get a large heavy bottom pan and oil it lightly with melted butter
  • When the pan is very hot and spoon 1 tbsp of the mixture onto the pan
  • This will take about 1 minute to cook If the pan is hot enough
  • Turn over and cook for another 15 seconds.
  • Place on a plate and put some butter on top to keep them soft and stop them from sticking together.

Marinade the Fish

  • Prosecco or wine (I've used the matching prosecco here)
  • In a bowl, place the washed fish and cover with the wine, herbs and seasoning. Leave for at least 4-5 hours or overnight.

To Smoke the fish

  • Use a large wok or a big roasting pan and line it with foil
  • Place the tea, rice and sugar on top of the foil
  • Place another piece of foil on top to cover the rice and tea mix.
  • Heat this up on top of the stove and it will start to smoke quite quickly.
  • Place the fish on top of the foil, drizzle with a little olive oil and seasoning
  • Cover the roasting tin with a secure lid or another piece of foil, making sure that it is secure.
  • Leave it on moderate heat over the heat for about 15-20 mins.
  • Turn off heat and leave to cool.
  • Flake the fish when ready to serve.

For the Horseradish Sauce

  • Mix 3 tbsp of horseradish with about 1tbsp chopped dill and leave in the fridge until needed

Putting it together

  • Place 1tbsp of fish on top of a blini
  • Spoon over some of the sauce
  • Sprinkle with more dill for decoration