Buckwheat blinis with scrambled eggs and smoked salmon

1. 1

   For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter.

2. 2

   Stir in the mustard powder, 70 g grated Cheddar and the small handful of chopped chives reserved for the blinis.

3. 3

   In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.

4. 4

   Gradually fold the whisked egg whites into the batter mixture using a metal spoon.

5. 5

   Melt the knob of butter reserved for the blinis in a frying pan over a medium-high heat, and spoon large tablespoons of the batter into the pan to make medium-sized pancakes, about 10cm/4in in diameter.

6. 6

   Fry the blinis, in batches, for 2 - 3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1 - 2 minutes, or until golden-brown. Keep warm.

7. 7

   Repeat until all of the mixture is used up.

8. 8

   For the scrambled eggs, whisk the four eggs and two egg yolks in a bowl, and season, to taste, with sea salt and freshly ground black pepper.

9. 9

   Melt the knob of butter reserved for the scrambled eggs in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1 - 2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1 - 2 minutes.

10. 10

    To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the 2 tablespoons of chopped chives reserved for serving. Arrange the smoked salmon on the side, and finish with the lemon wedges.

1 serving ≈ 205 g

Nutrition values are estimates. - means data is unavailable.