BUCKWHEAT-CHEDDAR BLINI WITH SMOKED SALMON
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.
Provided by UmmBinat
Categories Breakfast
Time 30m
Yield 24 blini, 24 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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Josue Lopez
[email protected]I made these blini for a party and they were a huge hit! Everyone loved them.
Steave banks
[email protected]These blini were a little too eggy for my taste. I think I would prefer a recipe with less eggs.
Adrian Coastantin
[email protected]I've never had blini before, but these were amazing! I loved the combination of buckwheat and cheddar.
Feather Demi
[email protected]These blini were perfect for a light breakfast or brunch. They were fluffy and flavorful, and the smoked salmon and crème fraîche were the perfect accompaniments.
Montana k
[email protected]I'm not sure what went wrong, but my blini turned out really dry. I think I might have overcooked them.
urania flores
[email protected]These blini were a great way to use up some leftover smoked salmon. They were quick and easy to make, and they were delicious.
Rashif Qureshi
[email protected]I thought these blini were just okay. They were a little bland for my taste.
Joselo Anzoategui
[email protected]I've made these blini several times now and they are always a hit. They are so versatile and can be served with a variety of toppings.
Jamar Smith
[email protected]These blini were absolutely delicious! The buckwheat flour gave them a nice nutty flavor.
World_ Cricket3
[email protected]I found the recipe to be a little confusing. I'm not sure if I did something wrong, but my blini didn't turn out as pictured.
Diane Barnham
[email protected]These were easy to make and very tasty. I will definitely be making them again.
rabiul hasnayn
[email protected]I'm not a huge fan of buckwheat, but these blini were surprisingly good. The cheddar and smoked salmon really balanced out the flavor.
Gina Ukugwere
[email protected]These blini were a little too dense for my taste. I think I would prefer a recipe with more baking powder.
Maya Ahsan
[email protected]Delicious! I used half buckwheat flour and half all-purpose flour, and they turned out great.
Ntando Boo
[email protected]I've never worked with buckwheat flour before, but this recipe made it easy. The blini turned out perfect and were the perfect vessel for the smoked salmon and crème fraîche.
Almasi Erik (TKKHSSP)
[email protected]These blini were a hit at my brunch party! They were so easy to make and everyone loved the combination of buckwheat, cheddar, and smoked salmon.