Buckwheat Blinis with Smoked Salmon and Scrambled Eggs

Ingredients

• 30g buckwheat flour
• 20g plain flour
• 1 tsp baking powder
• 3 eggs, beaten
• 1-2 tbsps skimmed milk
• 20g thin smoked salmon, cut into strips
• salt and freshly ground black pepper, to taste
• oil spray, for the pan
• lemon or lime wedges and fresh parsley, to serve

Cooking Instructions

1. Sieve the flours and and baking powder together into a mixing bowl. Add 1 of the beaten eggs and whisk together, adding sufficient milk to form a thick paste.
2. Heat a non-stick frying pan and spray lightly with oil spray. Using a tablespoon, drop spoonfuls of the mixture into the pan and cook for 1 minute on each side. Remove from the pan and keep warm.
3. Beat together the 2 remaining eggs, adding an extra splash of milk, and season with salt and black pepper. Cook the eggs briskly in the bottom of a non-stick saucepan until just set. Remove from the heat and spoon onto the blinis.
4. Top with the smoked salmon and serve with fresh lemon and parsley.

Tips