Smoked Trout Blini with Cream Cheese

For the blinis: Separate the eggs. Mix the flour and buckwheat flour together in a bowl. Dissolve the yeast in the milk in another bowl. Stir in the egg yolks, melted butter and salt. Pour the wet mixture into the flour mixture and stir until combined. If the batter is too thick or thin, adjust the amount of milk used. Cover the bowl with plastic wrap and let sit in a warm place for 20 minutes. Refrigerate the egg whites until cold. Whip to stiff peaks and fold into the blini batter.

Heat some of the clarified butter in a pan. Add tablespoons of the batter to the hot butter and cook until golden, about 1-2 minutes per side. Drain on paper towels. Hold warm in an 80°C (approximately 175°F) until ready to use.

For the toppings: Mix the cream cheese with the cream until fluffy. Season with salt and pepper to taste.