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Buckwheat-Cheddar Blini With Smoked Salmon

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“ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.”
READY IN:
30mins
SERVES:
24
YIELD:
24 blini
UNITS:
US

Ingredients Nutrition

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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