SMOKED SALMON ON BUCKWHEAT BLINIS

Smoked Salmon On Buckwheat Blinis image

Provided by Liz Logan

Time 20m

Yield About 50 blinis

Number Of Ingredients 10

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Ingredients

1 cup buckwheat flour
1 tablespoon olive oil
1/2 cup light beer
Salt to taste
Freshly ground pepper to taste
3/4 cup egg whites (about 7 eggs)
4 tablespoons butter
1/4 pound smoked salmon (about 2 to 3 ounces), thinly sliced
1/2 cup creme fraiche or sour cream
Chopped fresh dill, for garnish

Steps:

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.
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.)
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.
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.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 0 grams, TransFat 0 grams