Smoked Salmon On Buckwheat Blinis
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1cup buckwheat flour
- 1tablespoon olive oil
- ½cup light beer
- Salt to taste
- Freshly ground pepper to taste
- ¾cup egg whites (about 7 eggs)
- 4tablespoons butter
- ¼pound smoked salmon (about 2 to 3 ounces), thinly sliced
- ½cup creme fraiche or sour cream
- Chopped fresh dill, for garnish
Nutritional analysis per serving (50 servings)
28 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size bowl, combine the flour, oil, beer, salt and pepper. In another bowl, beat the egg whites until soft peaks are formed. Fold into the first mixture.
- Step 2
Set a large skillet over high heat. Add 1 tablespoon of the butter and drop in spoonfuls of the batter, each about the size of a half dollar. (To prevent overcrowding, cook the batter in several batches.)
- Step 3
Cook the first batch of the rounds until they bubble, about 2 minutes. Turn them over and continue cooking until they are nicely browned, about 2 minutes. Remove the blinis and let them cool on paper towels. Repeat with the remaining butter and batter.
- Step 4
Top each blini with a bit of the smoked salmon, then a dollop of the creme fraiche or sour cream. Garnish with the fresh dill.
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