- 24
- 30 mins
Ingredients
- 1 1/2 tablespoons snipped chives, plus more for garnish
- 2 ounces sharp cheddar cheese, shredded ( 1/2 cup)
- 3/4 cup buckwheat flour (see Note)
- 4 ounces sliced smoked salmon, cut into thin strips
- 2 large egg whites
- 2/3 cup skim milk
- Salt and freshly ground pepper
- 1 teaspoon baking powder
- 1/4 cup fat-free sour cream
- 1 teaspoon dry mustard powder
Preparation
Step 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.
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.