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)

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

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.

Nutritional Information

Calories:

29 (22% from fat)

Fat:

0.7g (sat 0.2g,mono 0.2g,poly 0.2g)

Protein:

1.6g

Carbohydrate:

4.2g

Fiber:

0.2g

Cholesterol:

4mg

Iron:

0.2mg

Sodium:

58mg

Calcium:

17mg