Brown Rice Blinis with Smoked Fish and Crème Fraîche

  • 30 pieces

Ingredients

    • 1 cup
      250 mL cooked U.S. Brown Rice, cooled
    • 1 cup
      250 mL rice flour
    • ¼ tsp
      1 mL salt
    • cayenne pepper
    • 1 tsp
      5 mL baking powder
    • 2
      eggs
    • 1 cup
      250 mL milk
    • ¼ cup
      50 mL olive oil, for cooking
    • cup
      75 mL crème fraîche or sour cream
    • 1
      small red onion
    • 15 pieces
      smoked salmon or trout
    • 30
      small sprigs fresh dill or sprouts

Instructions

    1. In a medium-sized bowl, combine brown rice, flour, salt, cayenne and baking powder together. Make a well in the centre of the rice mixture.
    2. In a small bowl, beat egg yolks and milk together. Reserve egg whites. Pour liquids into well. Stir until combined. Let rest for 30 minutes, or store covered and refrigerated for up to one day.
    3. In a small bowl, beat egg yolks and milk together. Reserve egg whites. Pour liquids into well. Stir until combined. Let rest for 30 minutes, or store covered and refrigerated for up to one day.
    4. Heat a medium-sized skillet over medium heat. Brush lightly with oil. Drop 1 tbsp (15 mL) of batter into the hot skillet and gently spread using back of spoon to form circles 1 ½ inches (3.5 cm) in diameter. Repeat procedure to comfortably fill the skillet, 4 to 5 blinis at a time. Cook until bubbles appear and underside is golden, about 3 minutes. Flip and cook other side for 2 minutes. Remove blini from heat and let cool completely on wire rack. Wipe pan with paper towel and lightly brush with more oil. Repeat until all batter is used.
    5. Top each blini with ½ to 1 tsp (2 to 5 mL) of crème fraîche, ½ tsp (2 mL) diced red onion, a piece of smoked salmon or trout and a sprig of dill.
Notes

Per serving (1 piece):

  • about 130 calories,
  • 5 g protein,
  • 6 g total fat (1 g sat fat),
  • 13 g carbohydrates,
  • 1 g fibre,
  • 35 mg cholesterol,
  • 180 mg sodium.

%RDI:

  • iron 2%,
  • calcium 4%,
  • Vitamin A 2%,
  • Vitamin C 0%