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.
Ingredients
- 1-6 7/10-ounce can smoked herring in oil, drained (4 4/10 oz. smoked herring)
- ¼ cup finely chopped celery heart (tender inner stalks)
- 2 teaspoons finely chopped dill
- 2 teaspoons fresh lemon juice
- ¼ cup drained yogurt
- 1 batch buckwheat or cornmeal blini
- Thinly sliced radishes, along with chopped fresh dill and dill sprigs for garnish
10 hors d’oeuvre servings
Preparation
- 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.
- Warm the blini, and top with small spoonfuls of the herring mixture. Garnish with radish slices and dill, and serve.
- Advance preparation: The smoked herring topping will keep for three or four days in the refrigerator.
5 minutes
Dining and Cooking