Buckwheat-Cheddar Blini with Smoked Salmon and Chives
Light and fluffy buckwheat blini infused with sharp Cheddar and fresh chives, topped with silky smoked salmon—perfect for a sophisticated brunch or appetizer.
Ingredients
- 0.75 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon dry mustard powder
- 0.67 cup skim milk
- 1.5 tablespoons chives, snipped
- 2 oz sharp Cheddar cheese, shredded
- to taste salt
- to taste freshly ground black pepper
- 2 large egg whites
- 4 oz sliced smoked salmon
Instructions
- In a medium bowl, whisk together buckwheat flour, baking powder, dry mustard powder, salt, and freshly ground pepper.
- Gradually add skim milk and stir until just combined.
- Fold in the snipped chives and shredded Cheddar cheese.
- In a separate clean bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, preserving as much airiness as possible.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it.
- Drop small spoonfuls of batter (about 2 tablespoons each) onto the skillet to form blini.
- Cook for 2–3 minutes or until bubbles form on the surface and edges look set; flip and cook another 1–2 minutes until golden brown and cooked through.
- Transfer blini to a plate and keep warm; repeat with remaining batter.
- Top each warm blini with a slice of smoked salmon and a sprinkle of additional chives if desired.
- Serve immediately as a delicious appetizer or light meal.
