Blinis with Avocado Yogurt and Smoked Salmon
Céline Turenne
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!
Blinis
1/2 cup (125 mL) organic buckwheat flour
1/2 cup (125 mL) all-purpose unbleached flour or gluten-free alternative
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (180 mL) milk
1 large free-range egg
2 Tbsp (30 mL) unsalted butter, melted and divided
Avocado Yogurt
1 cup (250 mL) plain Greek yogurt
2 ripe avocados, peeled, seeded, and quartered
1 Tbsp (15 mL) lemon zest
1 tsp (5 mL) lemon juice
Dash of kosher salt
4 oz (112 g) smoked salmon
Fresh 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
