BLINI WITH SMOKED HERRING TOPPING

Blini With Smoked Herring Topping image

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.

Provided by Martha Rose Shulman

Time 5m

Yield 10 hors d'oeuvre servings

Number Of Ingredients 7

Ingredients

1-6 7/10-ounce can smoked herring in oil, drained (4 4/10 oz. smoked herring)
1/4 cup finely chopped celery heart (tender inner stalks)
2 teaspoons finely chopped dill
2 teaspoons fresh lemon juice
1/4 cup drained yogurt
1 batch buckwheat or cornmeal blini
Thinly sliced radishes, along with chopped fresh dill and dill sprigs for garnish

Steps:

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

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 219 milligrams, Sugar 0 grams