Blini with Horseradish, Beets, and Smoked Trout

By Erin McDowell
June 5, 2017
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Author Notes:

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 McDowell

Makes: 8-10 servings as an appetizer

  • 1 recipe Buckwheat Blini (
  • 1/3 cup prepared horseradish
  • 2/3 cup finely diced pickled beets
  • 4 ounces smoked trout
  • 1/4 cup lemon zest
  • freshly ground black pepper
  1. Top each blini with 1/2 teaspoon horseradish. Top each with 1 teaspoon beets. Divide the trout evenly among the topped blini.
  2. Top each blini with a sprig of lemon zest and a grating of freshly ground pepper. Serve immediately.

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