Brown Rice Blinis with Smoked Fish and Crème Fraiche

Step 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.

Step 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.

Step 3

• In a medium-sized bowl, beat egg whites until soft peaks form.

• Fold egg whites into batter.

Step 4

• Heat a medium-sized skillet over medium heat.

• Brush lightly with oil.

Step 5

• Drop 1 tbsp (15 mL) of batter into the hot skillet and gently spread using back of spoon to form circles 1-1/2 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.

Step 6

• Top each blini with 1/2 (2 mL) to 1 tsp (5 mL) of crème fraiche, 1/2 tsp (2 mL) diced red onion, a piece of smoked salmon or trout and a sprig of dill.