Rye Blini with Smoked Trout - alive magazine

Ingredients

• 1/4 cup (60 mL) light rye flour
• 1/4 cup (60 mL) unbleached all-purpose flour
• 2 Tbsp (30 mL) quick cook oats
• 1 tsp (5 mL) raw cane sugar
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) 2% milk
• 2 large free-range eggs, separated
• 3 Tbsp (45 mL) melted unsalted butter, cooled to room temperature
• Vegetable oil, for frying
• 1/2 cup (125 mL) non-fat Greek yogurt
• 1 1/2 Tbsp (22 mL) prepared horseradish
• 3 baby cucumbers
• 7 oz (200 g) smoked trout
• Dill fronds, for garnish
• Trout caviar, for garnish (optional)