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.
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
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.