Buckwheat Blinis With Smoked Salmon And Crème Fraîche Recipes

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BUCKWHEAT-CHEDDAR BLINI WITH SMOKED SALMON



Buckwheat-Cheddar Blini With Smoked Salmon image

ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.

Provided by UmmBinat

Categories     Breakfast

Time 30m

Yield 24 blini, 24 serving(s)

Number Of Ingredients 10

3/4 cup buckwheat flour (available at health food stores )
1 teaspoon baking powder
1 teaspoon mustard powder
2/3 cup skim milk
1 1/2 tablespoons snipped chives, plus more for garnish
2 ounces sharp cheddar cheese, shredded (1/2 cup)
salt & freshly ground black pepper
2 large egg whites
4 ounces sliced smoked salmon, cut into thin strips
1/4 cup nonfat sour cream

Steps:

  • In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
  • In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
  • Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
  • Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.

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