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Blini with Smoked Salmon and Dilled Onion Compote

Yield 6 dozen (serving size: 1 appetizer)
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)

Nutrition 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

How to Make It

  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.