Blini with Smoked Salmon and Dilled Onion Compote

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.


6 dozen (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional Information

Calories 29
Caloriesfromfat 22 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 4.2 g
Fiber 0.2 g
Cholesterol 4 mg
Iron 0.2 mg
Sodium 58 mg
Calcium 17 mg


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
Dill sprigs (optional)


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.

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.

Divide salmon strips evenly among pancakes, and top each with about 1 teaspoon Dilled Onion Compote. Garnish with dill sprigs, if desired.