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To prepare Blini (buckwheat pancakes): Combine lowfat milk and butter in a microwave-safe bowl; microwave on High in 1-minute increments till butter is melted, stirring between each minute.
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Cold to hot (110 degrees).
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Sprinkle yeast over surface of lowfat milk and let stand about 5 min to dissolve yeast.
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In separate mixing bowl, combine flours, sugar and salt.
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Pour lowfat milk mix over dry ingredients and mix till just combined.
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Cover bowl tightly with plastic wrap and let sit in a hot place for about an hour or possibly till the mix is bubbly and has expanded by about a third.
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(At this point, resulting batter can be refrigerated overnight and recipe completed the following day.)
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Add in Large eggs to batter, stirring to deflate bubbles made by yeast.
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Heat heavy skillet over high heat; reduce heat to medium-high.
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Heat 1 Tbsp.
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butter in skillet; drop small spoonfuls of batter to create small pancakes into skillet.
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Cook till the edges look a bit dry and small bubbles form at the surface of the pancakes.
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Flip to cook other side; remove from skillet when second side is browned.
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Stack on wire rack to cold.
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Repeat with remaining batter till done.
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To prepare Smoked Salmon and Lowfat sour cream Dressing: In a small bowl, combine salmon, orange juice and peel; set aside.
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In separate bowl, combine lowfat sour cream, celery, green onion, salt and pepper; set aside.
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To assemble: Top each blini (pancake) with a dollop of lowfat sour cream dressing; place about a Tbsp.
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of salmon mix on top of dressing and sprinkle with dill and additional pepper if you like.
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Repeat with remaining ingredients.
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Arrange on serving platter garnished with extra dill sprigs.
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Serve hot or possibly at room temperature.
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This recipe yields 30 blini.
