Savory Buckwheat Breakfast Blinis

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  • 1 bunch Fresh Chives
  • 0.5 cup Basil Leaf
  • 0.25 cup Toasted Pine Nuts
  • 0.33 cup Olive Oil
  • 1 Lemon - juiced
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 2 tablespoon Frozen Chopped Chives
  • 0.5 cup Buckwheat Flour
  • 1 teaspoon Baking Powder
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 0.5 cup Rice Milk - + 2 tablespoons
  • 2 Egg White
  • 1 tablespoon Coconut Oil
  • 4 Eggs
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 1 tablespoon Coconut Oil
  • 9 ounce Smoked Salmon
  • 1 Lemon - cut into wedges
  • To make the sauce….place the fresh chives, basil, pine nuts, 1/3 cup olive oil, juice of 1 lemon, and pinch of salt and pepper into a blender or food processor. Blend until a thick paste is created and set aside in the fridge.
  • To make the blinis… mix together the buckwheat flour, baking powder, a pinch of salt and pepper first, then add the rice milk to make a smooth batter.
  • In a separate bowl, quickly whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.
  • Gradually fold the whisked egg whites into the buckwheat batter. Heat a large skillet over a medium high heat and add 1 T coconut oil to the skillet. Spoon, ¼ cup of the batter into the pan per blinis.
  • Pan fry the blinis in batches, for 2-3 minutes or 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.
  • To make the scrambled eggs… heat a medium sized skillet over a medium heat and add 1 T coconut oil. Whisk the eggs in a bowl with salt and pepper and then pour into the pan. Stir the eggs a little to break the eggs up slightly as they set and cook until desire texture is achieved.
  • To serve, place two blinis on each plate. Spread the sauce evenly onto each blini first, then scrambled eggs, followed with a layer of smoked salmon, and garnish with chopped fresh chives and lemon wedge.


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