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Home Gluten-free cassava flour blinis with crème fraîche and smoked trout

Gluten-free cassava flour blinis with crème fraîche and smoked trout

Gluten-free Appetizer Party snack Fish Quick Festive

Blinis originate from Russia, but using cassava flour gives them a modern, gluten-free twist that will make everyone at the table happy. Cassava flour behaves surprisingly well in batter: airy, light and without the grainy aftertaste you sometimes get from other gluten-free flours. Topped with crème fraîche and smoked trout, these little bites quickly become a favorite. Perfect as a party snack, starter or simply when you feel like something delicious.

Recipe

Gluten-free cassava flour blinis with crème fraîche and smoked trout

These airy cassava flour blinis are naturally gluten-free and ready in no time. A spoonful of crème fraîche and some soft smoked trout turn them into something special.

Course	Appetizer
Kitchen	International
Servings	4 people (approx. 20 blinis)

Preparation time

Preparation time	10 min
Stiffen up min.	10 min
Total	40 min

Equipment

Mixing bowl
Whisk
Frying pan or blini pan
Tablespoon
Teaspoon
Spatula
Serving platter

Ingredients

120 g cassava flour
1 tsp baking powder (gluten-free)
Pinch of salt
Pinch of sugar
2 eggs
150 ml whole milk or plant-based milk
1 tbsp melted butter, plus extra for frying
150 g smoked trout, in pieces
150 ml crème fraîche
Fresh dill, to taste
1 lemon, for the juice

How to make gluten-free cassava flour blinis with crème fraîche and smoked trout?

Mix 120 g cassava flour with 1 tsp baking powder, a pinch of salt and a pinch of sugar in a bowl.
Whisk 2 eggs and add 150 ml whole milk (or plant-based milk) and 1 tbsp melted butter to the mixture. Stir until a smooth, slightly thick batter forms.
Let the batter rest for 10 minutes so the cassava flour can absorb the liquid and the blinis become nice and airy.
Heat a frying pan or blini pan over medium heat with a small knob of butter. Spoon one tablespoon of batter per blini into the pan.
Cook the blinis for 2 to 3 minutes until bubbles appear on the top and the underside is golden brown. Flip them and cook for another minute.
Place the blinis on a platter and let them cool briefly.
Spoon a teaspoon of crème fraîche onto each blini. Top with a piece of smoked trout and garnish with a few sprigs of fresh dill and a few drops of lemon juice.
Serve immediately. Optionally place extra crème fraîche and smoked trout on the table so everyone can top to their liking.

Cooking mode Prevents your screen from going to sleep

A good frying pan with even heat distribution makes all the difference when cooking blinis. That way they cook evenly and turn a lovely golden brown without needing constant attention. Choose a pan you'll enjoy using for years, because you'll use it for many recipes.

Serve the blinis on a nice flat platter and put the toppings on the table separately. That way everyone can assemble their own, and it becomes a convivial moment. After all, that's what good food is about: enjoying together, without fuss.

Related products

SCANPAN Frying Pan CTX ø 28 cm - Suitable for All Heat Sources - Standard Non-Stick Coating

In stock

€175,-

Related categories

Whisks

Frying Pan

Mixing Bowl

Serving dishes

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