Ingredients

• 85g/3oz buckwheat flour
• 1 tsp baking powder (gluten-free
• if necessary)
• salt and freshly ground black pepper
• 150ml/5fl oz full-fat milk
• 1 tsp mustard powder
• 70g/2½oz cheddar cheese
• grated
• small handful chopped fresh chives
• 2 free-range egg whites
• preferably organic
• pinch salt
• knob of unsalted butter
• 4 free range or organic eggs (plus 2 free-range egg yolks)
• sea salt and freshly ground black pepper
• knob of unsalted butter
• 2 tbsp chopped fresh chives
• 250g/9oz smoked salmon
• 1 lemon
• cut into wedges

Directions

• 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.
• Add the mustard powder
• cheddar and chives and mix until well combined.
• In a seperate bowl
• 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 batter mixture using a metal spoon.
• Melt the butter 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.
• 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.
• Repeat until all of the mixture is used up.
• For the scrambled eggs
• whisk the eggs in a bowl
• and season
• to taste
• with salt and freshly ground black pepper.
• Melt the butter 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.
• To serve
• place two blinis onto each of four serving plates
• spoon on the scrambled eggs
• and sprinkle over the chopped chives. Arrange the smoked salmon on the side
• and finish with the lemon wedges.