Cloud Bread Blinis With Smoked Salmon (Keto, Gluten-Free)

🧂 Ingredients

• 2 large eggs

  the fresher, the better
• 1 teaspoon white vinegar

  or lemon juice
• A pinch of salt
• 2 tablespoons cream cheese

  30-35 g
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• A pinch of pepper
• 1/3 cup cream cheese

  or thereabouts
• 1 teaspoon lemon juice
• 1 tablespoon chopped dill
• 1 teaspoon horseradish
• 90 g smoked salmon

  (3 oz.)
• Extra dill to garnish

Instructions

• 1 Preheat the oven to 150 C / 300 F. Place a piece of parchment baking paper on a
  large flat oven tray (I used two small trays for mine)
• 2 Separate the egg whites from the yolks into two clean bowls.
• 3 Add vinegar or lemon juice and a pinch of salt to egg whites and beat with an
  electric mixer until stiff peaks form. Set aside.
• 4 Add cream cheese, salt, onion and garlic powder and a pinch of pepper to the
  yolks and whisk until smooth. You can use electric whisk on the lowest setting
  as not to overbeat the cream cheese.
• 5 Fold a third of the egg white mixture into the cream cheese and yolk. Once
  smooth-ish, fold in another third and then again until both mixtures are
  incorporated. Don't overmix as we want to keep those air bubbles going.
• 6 Add dollops of the cloud bread mixture onto the baking tray, about a tablespoon
  per blini. Make sure to leave some space between as they will expand and grow
  slightly.
• 7 Bake for 20 minutes until golden and fluffy.
• 8 In the meantime, mix the horseradish and cream cheese sauce and prepare the
  salmon. Once cooled, assemble the blinis with a dollop of cream sauce and salmon
  on top or you can serve it as a 'make-your-own' buffet-style smoked salmon
  blinis.

Nutrition Info