Norwegian Buckwheat-Cheddar Blinis with Smoked Salmon Topping
This Norwegian-inspired hors d'oeuvre combines the nutty flavors of buckwheat with the sharpness of cheddar cheese, creating a delightful canvas for delicately sliced smoked salmon. Perfect for breakfast or as a charming party appetizer, these blinis bring together traditional ingredients with a modern twist, featuring light, airy textures and the earthy taste of buckwheat. The dish is elegantly finished with a dollop of nonfat sour cream and a sprinkle of fresh chives, making each bite a harmonious blend of flavors and textures.
24
Servings
27
Calories
10
Ingredients
Ingredients
buckwheat flour
3/4 cup (available at health food stores)
baking powder
1 teaspoon
mustard powder
1 teaspoon
skim milk
2/3 cup
chives
1 1/2 tablespoons (snipped, plus more for garnish)
sharp cheddar cheese
2 ounces (shredded (1/2 cup))
salt
to taste (and freshly ground black pepper)
egg whites
2 large
smoked salmon
4 ounces (sliced into thin strips)
nonfat sour cream
1/4 cup
Instructions
1
Step 1: In a medium-sized mixing bowl, combine the buckwheat flour, baking powder, and mustard powder with a whisk to ensure all dry ingredients are well incorporated.
2
Step 2: Gradually add the skim milk to the dry mixture, whisking continuously until the batter is smooth and free of lumps.
3
Step 3: Stir in 1 1/2 tablespoons of snipped chives and the shredded cheddar cheese. Season the batter with a pinch of salt and some freshly ground black pepper to taste.
4
Step 4: In a separate bowl, use an electric mixer or a sturdy whisk to beat the egg whites with a small pinch of salt until they hold firm peaks.
5
Step 5: Gently fold one-fourth of the beaten egg whites into the batter to lighten it. Carefully fold in the remaining egg whites, trying not to deflate them.
6
Step 6: Heat a griddle or large nonstick pan over moderate heat until it's fully heated. Lightly coat the surface with vegetable oil spray.
7
Step 7: Spoon tablespoon-sized mounds of batter onto the griddle, leaving space between each. Cook until bubbles form around the edges of each blini and the bottom is a golden brown, approximately 2 minutes.
8
Step 8: Flip the blinis and cook the other side for an additional 30 seconds, then transfer them to a serving platter.
9
Step 9: Top each blini with a thin strip of smoked salmon and a small spoonful of nonfat sour cream.
10
Step 10: Garnish with additional snipped chives before serving immediately to enjoy their warm, fresh taste.
Nutrition Information
1g
Fat
3g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Norwegian Buckwheat-Cheddar Blinis with Smoked Salmon Topping.
How many servings does this recipe yield?
This recipe yields 24 servings.
What are the primary flavor characteristics of these blinis?
The blinis feature the nutty flavor of buckwheat, the sharpness of cheddar cheese, and the earthy taste of mustard, topped with savory smoked salmon.
How many calories are in each blini?
There are 27 calories per serving.
What is the fat content per serving?
Each serving contains 1 gram of fat.
How much protein is in one serving?
Each serving provides 2 grams of protein.
What amount of buckwheat flour is required?
The recipe calls for 3/4 cup of buckwheat flour.
Where can buckwheat flour be purchased?
Buckwheat flour is typically available at health food stores.
How much baking powder should be used?
You should use 1 teaspoon of baking powder.
Is there any spice added to the dry ingredients?
Yes, 1 teaspoon of mustard powder is added to the dry mixture.
What kind of milk is used in the batter?
The recipe specifies 2/3 cup of skim milk.
How are the chives prepared for the batter?
The chives should be snipped before being added to the batter.
What type of cheese is included in the recipe?
The recipe uses 2 ounces of shredded sharp cheddar cheese.
How many egg whites are needed?
The recipe requires 2 large egg whites.
How should the egg whites be beaten?
Egg whites should be beaten with a small pinch of salt until they hold firm peaks.
What is the process for adding milk to the dry ingredients?
Gradually add the milk while whisking continuously to ensure the batter is smooth and free of lumps.
How do you incorporate the egg whites into the batter?
First fold in one-fourth of the egg whites to lighten the batter, then gently fold in the remaining egg whites without deflating them.
What is used to coat the cooking surface?
A light coating of vegetable oil spray is used on the griddle or pan.
What size should the blinis be when cooking?
The batter should be spooned into tablespoon-sized mounds.
How long do the blinis cook on the first side?
They cook for approximately 2 minutes until bubbles form and the bottom is golden brown.
How long do the blinis cook on the second side?
The second side should cook for an additional 30 seconds.
What kind of salmon is used for the topping?
The recipe uses 4 ounces of smoked salmon sliced into thin strips.
What type of sour cream is recommended?
The recipe recommends 1/4 cup of nonfat sour cream.
What is the final garnish for the dish?
The dish is garnished with additional snipped chives.
Is this dish suitable for breakfast?
Yes, it is described as perfect for breakfast or as a party appetizer.
What are the total carbohydrates per serving?
Each serving contains 3 grams of carbohydrates.
At what heat should the griddle be set?
The griddle should be heated over moderate heat.
What consistency should the batter have before adding egg whites?
The batter should be smooth and free of lumps.
When should the blinis be served?
They should be served immediately to enjoy their warm, fresh taste.
How is the batter seasoned?
It is seasoned with a pinch of salt and freshly ground black pepper to taste.