These blinis make a nice change from the traditional smoked salmon kind. There is a bit of assembly needed, but you can have all the elements prepared in advance. You can serve the blinis warm, either shortly after you have cooked them, or reheated for 5 minutes in a 200°C oven, but they are also good at room temperature. I have used smoked mackerel but any smoked fish works well.
Recipe Tag: radish
Crunchy, sour strands of raw rhubarb give this salad vibrancy with rich smoked fish.
Love radishes, love pickles, love butter, love anchovies, love watercress. Squeeze it all onto a piece of grilled bread – I’d make extra butter to drizzle all over it – and have a cool beverage nearby to cleanse your salt- and umami-lined mouth.
I used kingfish for this poke (pronounced poh-kay), but I also like kahawai, trevally or salmon here too. Feel free to use store-bought shichimi togarashi instead.