8-10 servings
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.
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