Blini with Smoked Salmon and Dilled Onion Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Although traditional blini (buckwheat pancakes) are thin and served with butter, this low-fat version calls for smoked salmon complemented by an onion relish. If you don't have buckwheat flour, use all-purpose flour. Ingredients:
1/2 teaspoon sugar |
1 package dry yeast |
2 tablespoons warm water (105° to 115°) |
2 1/2 cups low-fat buttermilk |
1 tablespoon vegetable oil |
1 large egg |
1 1/2 cups all-purpose flour |
1/2 cup buckwheat flour |
1 tablespoon sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
dash of salt |
2 large egg whites (at room temperature) |
8 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips |
dilled onion compote |
dill sprigs (optional) |
Directions:
1. Dissolve 1/2 teaspoon sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, oil, and egg; stir with a whisk until smooth. Combine flours, 1 tablespoon sugar, baking powder, baking soda, and salt; stir well. Add to yeast mixture; stir until smooth. Cover and chill 8 hours.
2. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into batter. Spoon about 1 tablespoon batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
3. Divide salmon strips evenly among pancakes, and top each with about 1 teaspoon Dilled Onion Compote. Garnish with dill sprigs, if desired.
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