Buckwheat or Cornmeal Blini With Radish Topping

By Martha Rose Shulman

Published December 22, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(11)
Comments
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In Russia, this topping traditionally is made with cream cheese and served on black bread canapés. I use labne — drained yogurt — in this version and love the results. This topping also makes a nice snack by itself.

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Ingredients

Yield:1 cup

  • 1 batch buckwheat or cornmeal blini

  • 1 bunch radishes, cleaned, trimmed and finely chopped

  • ¾ cup drained yogurt, or ½ cup low-fat cottage cheese blended with ¼ cup drained yogurt or Greek-style yogurt until smooth

  • Salt

  • freshly ground pepper

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon minced dill

  • Very thinly sliced radishes for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 41 milligrams cholesterol; 182 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram fiber; 331 milligrams sodium; 8 grams protein; 2 grams sugar

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

  1. Step 1

    In a medium bowl, mix together the finely chopped radishes, drained yogurt or blended cottage cheese and yogurt, salt, pepper, lemon juice and dill.

  2. Step 2

    Warm the blini. Top with a spoonful of the radish mixture, garnish with a radish slice and serve.

Tip

  • Advance preparation: The radish mixture will keep for a day in the refrigerator.

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4 out of 5
11 user ratings
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