Blini With Smoked Herring Topping

By Martha Rose Shulman

Published December 23, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(29)
Comments
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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.

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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)

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 25 milligrams cholesterol; 86 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 220 milligrams sodium; 5 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Warm the blini, and top with small spoonfuls of the herring mixture. Garnish with radish slices and dill, and serve.

Tip

  • Advance preparation: The smoked herring topping will keep for three or four days in the refrigerator.

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4 out of 5
29 user ratings
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