Blini With Smoked Herring Topping

Name: Blini With Smoked Herring Topping
Total time: 5 min
Yield: 10 hors d’oeuvre servings
Cuisine: russian
Ingredients: 1-6 7/10-ounce can smoked herring in oil, drained (4 4/10 oz. smoked herring); 1/4 cup finely chopped celery heart (tender inner stalks); 2 teaspoons finely chopped dill; 2 teaspoons fresh lemon juice; 1/4 cup drained yogurt; 1 batch buckwheat or cornmeal blini; Thinly sliced radishes, along with chopped fresh dill and dill sprigs for garnish

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 4(25)
Comments: Read comments

Herring is a classic accompaniment for blini. A fish high in omega-3 fats, herring is sold both pickled and smoked. I use canned smoked herring for this topping. If you’ve never tasted herring preserved this way, you’re in for a treat.

Featured in: Blini at the Buffet

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Ingredients

Yield:10 hors d’oeuvre servings

1-6 7/10-ounce can smoked herring in oil, drained (4 4/10 oz. smoked herring)
¼cup finely chopped celery heart (tender inner stalks)
2teaspoons finely chopped dill
2teaspoons fresh lemon juice
¼cup drained yogurt
1batch buckwheat or cornmeal blini
Thinly sliced radishes, along with chopped fresh dill and dill sprigs for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Crumble the smoked herring into a bowl. Add the celery, dill, lemon juice and yogurt. Stir together. The herring should be finely flaked, like canned tuna. Season with freshly ground pepper.
Step 2
Warm the blini, and top with small spoonfuls of the herring mixture. Garnish with radish slices and dill, and serve.

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