Buckwheat-Cheddar Blini With Smoked Salmon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sophie Dahl from makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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