Serves 4

INGREDIENTS

• 100 grams of Island Creek Trout Roe
• 1 cup flour
• ¾ tsp salt
• ½ tsp baking powder
• ¾ cup whole milk 
• 1 tbsp granulated sugar
• 1 egg
• 1 tbsp butter plus more for frying
• 1/2 bunch fresh dill
•  crème fraîche

PROCESS

• In large bowl, combine flour, baking powder, and salt. In medium bowl, combine milk, sugar, egg, and melted butter.
• Slowly the wet ingredients into flour mixture until batter is combined and smooth. Do not to over-mix.
• Lightly grease skillet with butter on medium, medium-high heat until butter begins to brown (should happen pretty quickly).
• Drop 1-tablespoon-sized scoops of batter into the heated skillet. Cook until bubbles form, approximately 1 ½ to 2 minutes. Flip and continue cooking until browned, approximately 1 minute. Transfer blini from skillet to a plate and repeat until all the batter has been used.
• Serve warm and topped with a schmear of crème fraîche, dollop of trout roe, and sprinkle of fresh dill.