This is a great starter recipe to pair with the beer. The cold smoked trout pairs wonderfully with the lightly smokey and lemony spritz of the beer.
75g sorghum flour
1 tsp baking powder
Pinch of salt, optional
75ml Bruce Jack Salute to the Sun
Oil for frying
1 Packet (80g) of B-Bos Cold Smoked Trout (B-Bos)
Out of the Whey Double Cream Yoghurt (Napier)
A handful of chopped chives
Put the flour, baking powder and salt into a bowl, stir to combine and sieve into a mixing bowl or jug.
Add the egg and half the beer and milk and beat into a smooth paste.
Beat in the remaining milk and beer.
Pour a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
Drop teaspoons of batter onto the pan to make small blinis.
When bubbles appear on the surface of the blinis and the base is golden, turn them over and cook the other side. Transfer cooked blinis to a cooling rack.
Repeat with the remaining batter.
Wrap and store cold blinis in the fridge or freeze for another day.
Add the trout and a little yoghurt and some chopped chives.