Buckwheat-Cheddar Blini with Smoked Salmon

By ngaldi

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

Details

Servings 24
Cooking time 30mins
Adapted from foodandwine.com

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.