© Jan Baldwin
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Total Time
30 MIN
Yield
Serves : Makes 2 dozen blini

As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon every Christmas Eve. Now Dahl makes the blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.  Entertaining Tips from F&W Editors    More Quick Appetizers  

How to Make It

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.

Step 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.

Step 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.

Step 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.

Notes

Buckwheat flour is available at health-food stores and from amazon.com

One serving 78 cal, 7 gm carb, 3 gm fat, 1.2 gm sat fat, 6 gm protein, 1 gm fiber.

Suggested Pairing

Oily smoked salmon is difficult to pair with wine. Light, crisp whites, such as Sauvignon Blanc from California or Verdejo from Spain, are ideal, because they won't accentuate the salmon's fishiness.

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