#bilini

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Buckwheat-Cheddar Blini with Smoked Salmon (makes 2 dozen bilinis)

Ingredients

1 1/2 tablespoons snipped chives, plus more for garnish

2 ounces sharp cheddar cheese, shredded ( 1/2 cup)

3/4 cup buckwheat flour (see Note)

4 ounces sliced smoked salmon, cut into thin strips

2 large egg whites

2/3 cup skim milk

Salt and freshly ground pepper

1 teaspoon baking powder

1/4 cup fat-free sour cream

1 teaspoon dry mustard powder

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