Festive Party-pleasing Buckwheat Blinis with Carrot Lox & Vegan Cream Cheese

​Indulge in these festive buckwheat blinis topped with creamy vegan cream cheese, marinated carrot 'lox', fresh dill, and capers—a delicious plant-based twist on a classic appetizer.
Festive buckwheat blinis with carrot lox & vegan cream cheese

You might have seen lots of recipes online for carrot ‘lox’ – it’s not a new idea, but I really urge you to try it if you haven’t already.

The marinated carrots take on all the lovely flavours and combine beautifully with the creamy cheese, tasty buckwheat blinis and tart toppings of red onion, caper, and dill.

I recommend you definitely add the fresh dill as it gives that classic flavour combination.

I can’t wait to serve these to my friends this Christmas with some gin cocktails – I hope you love these crowd pleasing, perfectly balanced, gorgeous party canapés.

Enjoy, much love, Niki xx

Festive buckwheat blinis with carrot lox & vegan cream cheese
Festive buckwheat blinis with carrot lox & vegan cream cheese

The Recipe

Festive buckwheat blinis with carrot lox & vegan cream cheese

Festive Buckwheat Blinis with Carrot Lox & Vegan Cream Cheese

These lovely little festive nibbles are super tasty – homemade buckwheat blinis topped with creamy cream cheese, carrot 'lox', dill and capers. Delicious!
Prep time: 30 minutes
Cook time: 30 minutes
8-10 servings
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Ingredients

For the carrot lox

  • 2 large carrots 240g
  • Sea salt

For the marinade

  • 2 tbsp soy sauce/ tamari
  • 1 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp maple syrup
  • Juice 1/4 lemon
  • Twist black pepper

For the blinis

  • 150 g buckwheat flour
  • 1/2 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 225 ml water

For the toppings

  • Vegan cream cheese
  • Dill/mint
  • Red onion sliced
  • Capers

Instructions

To make the carrot 'lox'

  • Preheat your oven 180c.
  • Peel the carrots then place on the baking tray with lots of salt. Bake for 40 minutes, turning occasionally, until soft. Set aside to cool.
  • Before slicing, rub the salt off the carrots, then use a vegetable peeler to slice the carrots into ribbons.
  • Mix the marinade ingredients in a jar and stir to combine.
  • Add the carrots and marinade to a tub and mix to combine.
  • Pop in the fridge – overnight or a minimum of 30 minutes.

To make the blinis

  • Add all the ingredients to a bowl and mix to combine thoroughly.
  • Set aside while you make the toppings

To cook the blinis

  • Heat a nonstick frying pan to medium and add a little oil
  • Scoop up 1 tbsp of the blinis batter and add to the pan, flatten to make a circle with the back of your spoon.
  • Repeat and add 3–4 more to the pan.
  • Allow to cook for 1-2 minutes or until bubbles form and the corners lift, and you can flip easily.
  • Flip and cook on the other side for 30 seconds.
  • Repeat until the batter is used up (adding more oil to the pan if needed)

To serve

  • Spread some cream cheese over the blinis, top with the carrot lox, red onion, capers and fresh herbs.
Print Recipe

I'd love to hear your comments…

  • Marie-Jeanne
    6 months ago Reply

    5 stars
    Super delicious and pretty. Made the whole recipe, just with 2 changes: For the vegan cream cheese, since I can’t find ready made where I live, I just made a paste with soaked raw cashews, lemon juice, salt and nutritional yeast.Does the trick.
    And I just added 1/4 soda bicarbonate to the blinis batter, for a little more fluffiness. Thank you for your beautiful recipe!! Marie-Jeanne from Switzerland.

  • D
    3 years ago Reply

    Excellent blinis!! Still need to try the carrots. Last minute tried this on a guest – and Niki’s recipes bang on as always.

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