Here is a party appetizer that is sure to wow any guest! I notice that whenever people bring out smoked salmon/trout you always get a "wow" for whatever reason? This is the final installment of the holiday recipes brought to you by USA Rice Federation. They say that, "the brown rice blinis can be prepared in advance and will remain fresh for your gathering".  I feel that's the key to having a successful party; making things in advance so it doesn't overwhelm the host during party time. Especially with the busy holidays ahead of us we need all the help that we can get! Give these little adorable appetizers a try at your next holiday party! Cheers every one!

Recipe and photo from USA Rice Federation. Permission was granted prior to posting.

*Disclaimer: the recommendation to use U.S. Rice is strictly from the USA Rice Federation and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes 30 pieces

  • 1 cup cooked U.S. brown rice, cooled
  • 1 cup rice flour
  • 1/4 tsp salt
  •  pinch of cayenne pepper
  • 1 tsp baking powder
  • 2 eggs, separated
  • 1 cup milk
  • 1/4 cup olive oil
  • 1/3 cup creme fraiche or sour cream
  • 1 small red onion, minced
  • 15 pieces of smoked salmon or trout, halved
  • 30 small springs of fresh dill or sprouts

In a medium-sized bowl, combine brown rice, flour, salt, cayenne and baking powder together. Make a well in the centre of the rice mixture.

In a small bowl, beat egg yolks and milk together. Reserve egg whites. Pour liquids into well. Stir until combined. Let it rest for 30 minutes or store covered and refrigerated for up to one day.
In a medium-sized bowl, beat egg whites until soft peaks form. Fold egg whites into the batter.

Heat a medium-sized skillet over medium heat. Brush lightly with oil.
Drop 1 tbsp of batter into the hot skillet and gently spread using back of a spoon to form circles 1-1/2 inches (3.5 cm) in diameter. Repeat procedure to comfortably fill the skillet, 4 to 5 blinis at a time. Cook until bubbles appear and underside is golden, about 3 minutes. Flip and cook other side for 2 minutes. Remove blini from heat and let cool completely on a wire rack. Wipe pan with paper towel and lightly brush with more oil. Repeat until all of the batter is used up.

Top each blini with 1/2 to 1 tsp of creme fraiche, 1/2 tsp of diced red onion, a piece of smoked salmon or trout and a sprig of dill.

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