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Cheese soufflé buckwheat blinis with scrambled eggs and smoked salmon


  • For the blinis

  • For the scrambled eggs


  • 1.

    For the blinis, mix the flour, milk and baking powder, beating well to make a batter

  • 2.

    Add the mustard powder, cheddar and chives and mix together.

  • 3.

    In a separate large bowl whisk the egg whites with a pinch of salt until they have very soft peaks

  • 4.

    Fold the egg whites gently into the batter mixture

  • 5.

    Heat a frying pan. Add a little butter.

  • 6.

    Spoon large tablespoons of the batter into the hot pan to make medium sized pancakes – about 10cm in diameter

  • 7.

    Cook until small bubbles appear and the underside is golden, then turn over and cook the other side

  • 8.

    Continue until the batter is used and keep them warm under some foil or in the oven

  • 9.

    For the scrambled eggs, whisk the eggs in a bowl, seasoning with salt and pepper

  • 10.

    Heat a small pan on a medium heat, add a knob of butter and once melted pour in the eggs, stir a little to prevent the eggs turning into an omelette. Leave the pan on the heat for about 1 minute, after which take it off and the eggs cook themselves

  • 11.

    To serve place 1 or 2 blinis on a plate, spoon over the creamy scrambled eggs, sprinkle with a little more chopped chives and some curls of smoked salmon on the side and a wedge of lemon

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Cheese soufflé buckwheat blinis with scrambled eggs and smoked salmon.


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