Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) buckwheat flour, see Note

  2. 1 teaspoon(s) baking powder

  3. 1 teaspoon(s) dry mustard powder

  4. 2/3 cup(s) skim milk

  5. 1 1/2 tablespoon(s) snipped chives, plus more for garnish

  6. 2 ounce(s) sharp cheddar cheese, shredded

  7. 1/2 cup

  8. Salt and freshly ground pepper

  9. 2 large egg whites

  10. 4 ounce(s) sliced smoked salmon, cut into thin strips

  11. 1/4 cup(s) fat-free sour cream

Instructions Jump to Ingredients ↑

  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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