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Cheese soufflé buckwheat blinis with scrambled eggs and smoked salmon


  • For the blinis

  • 175g buckwheat flour

  • 300 ml milk

  • 2 tsp baking powder

  • 2 tsp Colmans mustard powder

  • 150g cheddar cheese – grated

  • Small handful of chopped chives

  • 4 free range or organic eggs, separated

  • knob of butter

  • For the scrambled eggs

  • 4 free range or organic eggs (plus the 4 yolks not used in the blinis)

  • sea salt and freshly ground black pepper

  • knob of butter

  • some more chopped chives to serve

  • 125g smoked salmon

  • 1 lemon


  • 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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