8.7 oz (250 g) buckwheat flour
3.5 oz (100 g) sour cream
4–5 tbsp vegetable oil
1/4 tsp dry yeast
Pinch of sugar
Pinch of salt
7 oz (200 g) steelhead trout filet
1/2 cup chopped dill
1/2 lemon, juice
2 tbsp vegetable oil
10–15 peppercorns, ground
Cut the steelhead trout fillet into small-to-medium pieces.
Blend the olive oil, lemon juice, dill, and ground peppers together, and pour over steelhead, stirring.
Set aside for 20-30 minutes.
Pour the yeast into 6.2 oz (175 ml) lukewarm water, and stir.
Sift the flour, salt, and sugar together into a dish for a dough.
Add the egg and water with yeasts to flour, and make a batter.
Set aside for 30 minutes, then pre-heat a skillet (or 3-4 skillets), and fry blinis.
Spread the sour cream on top of each blin, put a portion of fish pieces, and roll.
Note: Maslenitsa week starts on Monday!