Smoked Salmon On Buckwheat Blinis
Published October 27, 1990
- Total Time
- 20 minutes
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Ingredients
1 cup buckwheat flour
1 tablespoon olive oil
½ cup light beer
Salt to taste
Freshly ground pepper to taste
¾ cup egg whites (about 7 eggs)
4 tablespoons butter
¼ pound smoked salmon (about 2 to 3 ounces), thinly sliced
½ cup creme fraiche or sour cream
Chopped fresh dill, for garnish
Nutritional analysis per serving
2 grams carbs; 4 milligrams cholesterol; 28 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 32 milligrams sodium; 1 gram protein
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.
Private Notes