Smoked Salmon On Buckwheat Blinis

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 Information

  • Nutritional analysis per serving (4 servings)

    354 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 14 grams protein; 52 milligrams cholesterol; 285 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 50 blinis

Preparation

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.
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.)
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.
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.

20 minutes