Blinis with Smoked Carrot and ‘Caviar’

Servings: Makes: 20

Nutritional Information:

Per serving (44g) Calories 79, Fat 5g, Saturates 1.4g, Sugars 1.2g, Salt 0.11g


Ingredients

Method

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

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