Blinis with Smoked Carrot and ‘Caviar’

Preheat the oven to 180°C/350°F/Gas 4. Using a peeler, peel the carrot into thin strips. Layer the strips on a baking tray and bake for 4-5 minutes.

Remove the carrots from the oven, before adding all the marinade ingredients and mixing well to combine. Bake in the oven for a further 15 minutes.

Once cooked, allow to cool completely – you can make this part of the recipe in advance and store in the fridge, in an airtight container, for up to two days.

Start the blinis by mixing the warm milk with the yeast and sugar and set aside for 10-15 minutes to activate – the mixture should appear frothy.

In a bowl combine the dry ingredients. Then, whisk in the milk mixture, vegan egg substitute and melted butter. Leave this batter to thicken and bubble in a warm place for 1 hour.

Heat a pan and brush with a little vegetable oil. Spoon a small amount of batter into the pan and cook on one side for around 1 minute, or until the batter begins to bubble on top. Flip over and cook for another 40-50 seconds, until golden. Repeat the process until all the batter has been used.

Allow the blinis to cool slightly and top with a dollop of vegan crème fraÎche, a ribbon of smoked carrot and a spoon of seaweed pearls. Add a sprig of dill and serve immediately.