Smoked Salmon on Buckwheat Blini
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Smoked Salmon on Buckwheat Blini
- snacks
- appetizer
- 3-5 servings
- 18 minutes
Recipe by 10 Day Health Challenge.
Ingredients
- 1.5 cups of buckwheat flour
- 2 eggs
- 2 tsp. baking powder/li>
- 1⁄4 tsp. salt (2 pinches)
- 1⁄3 cup regular milk or nut milk
- 1 lemon
- Coconut oil for frying
- 1 avocado
- 1⁄4 cup plain yogurt (Greek and organic if possible)
- 2 T dill (reserve some for garnish)
- 2 T extra virgin olive oil
- 1 T capers chopped (optional)
- 1⁄2 3⁄4 cup of smoked salmon (flaked apart)
Directions:
- Make the batter: Combine the first five ingredients in a bowl. Add a teaspoon or more of fresh lemon zest. Whisk well for a minute until ingredients are well combined and there are no clumps.
- There are two options for cooking the blinis: use a spoon to simply drop the batter onto the pan in small rounds or, you can make your own piping bag by pouring the batter into a Ziplock bag. Seal closed and cut a small opening on the corner of the bag.
- Heat a pan over medium and add a teaspoon of coconut oil. Working in batches, cook about 6 blinis at a time for about 2-3 minutes on each side.
- Meanwhile, make the sauce by combining the yogurt, olive oil, zest from the other 1⁄2 of lemon, chopped dill and capers.
- Thinly slice the avocado and squeeze lemon over the avocado. Assemble by placing a slice of avocado on each blini, followed by smoked salmon, a dollop of sauce and lemon and dill for garnish.
Serves 4-6 as an appetizer.
Recipe by 10 Day Health Challenge.
Recipe photo by Rosa Delgado.
