Buckwheat or Cornmeal Blini With Radish Topping

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.

Ingredients

• 1 batch buckwheat or cornmeal blini
• 1 bunch radishes, cleaned, trimmed and finely chopped
• ¾ cup drained yogurt, or 1/2 cup low-fat cottage cheese blended with 1/4 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

1 cup

Preparation

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

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

5 minutes