Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
By: rlasnordickitchen
Published: Monday, July 28, 2014 - 3:47am

Ingredients




Ingredients 1)
Mackerel Rillettes
Lumpfish Roe
cauliflower Blini
Sour cream (48%) or Greek Yogurt
Red Onion, finely chopped
Pea Sprouts
Ingredients 2
Mackerel rillettes
Lumpfish Roe
Blini
Red Sorrel
1⅓ lbs. cauliflower raw florets
3 eggs
2 tbsp. Psyllium Husk Fiber
1 tsp. salt

Preparation

1 Preheat oven to 375 °F 2 Put cauliflower florets in a food processor and chop them fine. 3 Transfer mixture to a bowl, add eggs, salt and Psyllium Husk Fiber and mix well. 4 Form small blinis size shape and put on a baking sheet lined with wax paper. 5 Bake for approx. 15 minutes, or until lightly golden. 6 I use the same recipe for my blinis that I use for my cauliflower pizza 7 http://www.karlasnordickitchen.com/cauliflower-blinis-served-2-ways-with-mackerel-rillettes-lumpfish-roe/

About

These cauliflower blinis are the perfect starter, if you want to impress your guests. I made two different versions. One version with mackerel rillettes and another with lumpfish roe. The latter was served with a sour cream (48%), finely chopped red onion and pea sprouts. While the mackerel rillettes was served with red sorrel. Both versions tasted really good, and I am a big fan of replacing the traditional blinis with blinis made ​​of cauliflower, not least because it’s so much more healthy.