Julie Goodwin’s Chive Blini with Smoked Ocean Trout Recipe

Chive blini with smoked ocean troutChive blini with smoked ocean trout
Julie Goodwin's high teaJulie Goodwin settingJulie Goodwin
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Serves 24
Prep time
Cook Time

Chive Blini with Smoked Ocean Trout recipe by Julie Goodwin.

Our Family Table by Julie Goodwin
Our Family Table by Julie Goodwin

Julie Goodwin become the first ever winner of MasterChef Australia in 2009. When her first cookbook, Our Family Table, was published, she became one of Australia’s best-selling authors. Julie also runs Julie’s Place a cooking school and event space located in Gosford, NSW.

The Chive Blini with Smoked Ocean Trout recipe is just one of the recipes you’ll make if you attend the high tea cooking course at Julie’s Place.



  • 1/2 Cup
  • 1 Teaspoon
    white vinegar
  • 1
    egg, beaten
  • 2/3 Cups
  • 1/4 Cup
    chives, finely chopped
  • 20 Grams
    butter, melted
  • 1
    small tub crème fraiche
  • 100 Grams
    smoked ocean trout (or smoked salmon)


  1. Combine the milk and vinegar and leave for a minute. Stir through the egg and add the mixture to the flour, along with the chives. Stir to combine, ensuring there are no lumps.

  2. Heat a frypan over medium-high heat and brush with melted butter. Carefully drop teaspoonfuls of the batter into the pan. When bubbles start to appear on the surface edges of the blini, flip them over and cook for a further 30 seconds-1 minute. Remove and cool on a wire rack.

  3. When the blini are cool, arrange on a serving platter. Top each with a piped blob of crème fraiche and a strip of ocean trout.

  4. If this is for a very posh do, try topping this with some salmon pearls and a frond of fresh dill.