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Blinis with Avocado Yogurt and Smoked Salmon

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    This is a delightful treat that can be served to family or company. If you want to make it extra fancy, add some caviar as a garnish!

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    Blinis

    1/2 cup (125 mL) organic buckwheat flour1/2 cup (125 mL) all-purpose unbleached flour or gluten-free alternative1/2 tsp (2 mL) baking powder1/2 tsp (2 mL) salt3/4 cup (180 mL) milk1 large free-range egg2 Tbsp (30 mL) unsalted butter, melted and divided

    Avocado Yogurt

    1 cup (250 mL) plain Greek yogurt2 ripe avocados, peeled, seeded, and quartered1 Tbsp (15 mL) lemon zest1 tsp (5 mL) lemon juiceDash of kosher salt4 oz (112 g) smoked salmonFresh dill, to garnish

    For blinis, in large bowl, combine flours, baking powder, and salt. In separate bowl, whisk together milk, egg, and 1 Tbsp (15 mL) butter, then whisk into flour mixture. Mixture should have consistency of heavy cream. If too thick, add up to 2 Tbsp (30 mL) milk.

    Heat 1 Tbsp (15 mL) butter in small seasoned cast iron pan and add batter, scant 1 Tbsp (15 mL) at a time. Cook until blinis begin to bubble, about 2 minutes. Flip over and continue cooking until brown on other side, about 1 minute. Repeat with remaining batter and set aside. If needed, clean pan with paper towels in between batches.

    For Avocado Yogurt, process together yogurt, avocados, lemon zest, and juice in blender until smooth. Season with salt.

    To serve, place blinis on serving platter. Top each blini with smoked salmon and dollop of avocado yogurt, and garnish with small sprig of dill.

    Serves 8.

    Each serving contains: 230 calories; 11 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 13 g total carbohydrates (9 g sugars, 7 g fibre); 300 mg sodium

    source: "Introducing Buckwheat Flour"alive #387, January 2015

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    Blinis with Avocado Yogurt and Smoked Salmon

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