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.

Yield: 6 dozen (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 22%
  • Fat: 0.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 4.2g
  • Fiber: 0.2g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 58mg
  • Calcium: 17mg

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)

Preparation

  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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