Blini With Smoked Herring Topping

• 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

1. Crumble the smoked herring into a bowl.
2. Add the celery, dill, lemon juice and yogurt.
3. Stir together.
4. The herring should be finely flaked, like canned tuna.
5. Season with freshly ground pepper.
6. Warm the blini, and top with small spoonfuls of the herring mixture.
7. Garnish with radish slices and dill, and serve.

oil, celery heart, dill, lemon juice, drained yogurt, batch buckwheat, dill

Taken from cooking.nytimes.com/recipes/1013397 (may not work)