The major cheat (which was a secret tip from a fellow instagrammer) was to use Aunt Jemima’s pancake mix - I know - very low brow but the mixture has so much raising agent in it they are like soft little pillows. If you want to be more legit there’s tons of blini recipes on-line.
This is how I imagine myself when I’m eating blinis BTW.
1 box of Aunt Jemima’s pancake mix (p.s it’s been rebranded as Pearl Milling Company -it’s been bought by the Chinese!!)
1 pack of Smoked Trout I used this one
300ml of Sour Cream
1 pack of chives
finely slice the chives and put 2/3rds of the chives into the sour cream withe the juice of half a lemon and some black pepper
make up the pancake mix to instructions
turn the oven on to warm (140degrees ish) and start making the blinis (I think they’re best about 5-6cm) and pop them into the oven on a baking tray as you complete each batch. I use this crepe pan to make them and I cook them in butter
place them on your serving dish, put a small smear of the sour cream mixture on each one and then top with a bit of the fish
once the platter is full use a microplane or fine grater to generously cover the whole thing with lemon zest and sprinkle with the rest of the chives and a final sprinkle of black pepper
Also great with smoked mackerel or smoked salmon