Blini with Smoked Salmon and Dilled Onion Compote

By Lv2Cook

Ingredients

• 1/2 teaspoon sugar
• 1 package dry yeast
• 2 tablespoons warm water (105º to 115º)
• 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 salt
• 2 large egg whites (at room temperature)
• 8 ounces thinly sliced smoked salmon cut into 1/4-inch-wide strips
• Dilled Onion Compote (recipe follows)
• Dill sprigs (optional)
• DILLED ONION COMPOTE
• 2 cups chopped red onion
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup low-fat sour cream
• 3 tablespoons minced fresh dill

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 appetizer
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To Make Dilled Onion Compote: Combine first 5 ingredients in a zip-top heavy-duty plastic bag, and seal; shake to coat. Marinate in refrigerator 8 hours, turning bag occasionally.

Drain onion, and rinse under cold water; drain well. Combine onion, sour cream, and dill in a bowl, and stir well. Store in an airtight container in refrigerator up to 3 days.

Yield: 1 1/2 cups (serving size: 1 teaspoon).