Smoked Trout and Cornmeal Blinis Recipe

Recipe by Michelle Weaver
Executive chef, Charleston Grill
Photo credit: Danielle Wecksler

1 cup white cornmeal
1 cup all-purpose flour
3 tsp baking powder
2 tsp kosher salt
1 tsp pepper
3 each eggs
1 cup buttermilk
⅓ cup creme fraiche or sour cream
⅓ cup shallots, minced
¼ cup butter,  melted
Vegetable oil or butter for cooking

Trout Salad Ingredients:
¼  cup mayo
¼  cup creme fraiche or sour cream
½  tbsp. horseradish
1 tbsp. Creole mustard
½  tsp. smoked sweet paprika
Zest and juice of one lemon
1 tbsp. green tabasco
⅓ cup shallots, minced
1 tbsp. chives, chopped
8-9 oz  smoked trout, skinned, deboned and flaked


  • Make the sauce by mixing all salad components (except trout) in a medium bowl. Mix well. Gently mix in trout. Season with salt and pepper to taste. Keep chilled until ready to use.
  • Sift dry ingredients together into a medium size bowl.
  • In another bowl, whisk together eggs, buttermilk, shallots, creme fraiche and melted butter.
  • Pour wet ingredients into dry and mix until smooth.
  • Heat a well-seasoned cast-iron or non-stick skillet over medium heat until hot. Brush with oil or butter. Using a spoon and working in small batches, drop tablespoons of batter into the pan. When bubbles form evenly on the top of the blinis, turn and cook until golden. Repeat with remaining butter.
  • Suggested garnishes: caviar, radishes, dill sprigs, quail eggs