8-10 servings as an appetizer
A little spicy, a little pickle-y, plus a little lemon zest. This is one of my favorite blini recipes to make as an entree, as well (see details on blini recipe). —Erin Jeanne McDowell
recipe Buckwheat Blini (https://food52.com/recipes...)
finely diced pickled beets
freshly ground black pepper
Top each blini with 1/2 teaspoon horseradish. Top each with 1 teaspoon beets. Divide the trout evenly among the topped blini.
Top each blini with a sprig of lemon zest and a grating of freshly ground pepper. Serve immediately.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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