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Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
karlasnordickitchen
15-20 blinis (approx. 4-6 servings)
BeginnerThese 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.
Total Steps
7
Ingredients
11
Tools Needed
1
Ingredients
- Mackerel Rillettes
- Lumpfish Roe
- Sour cream (48%)(optional)
- Greek Yogurt(optional)
- Red Onion, finely chopped
- Pea Sprouts
- Red Sorrel
- 1⅓ pounds cauliflower raw florets
- 3 eggs
- 2 tablespoons Psyllium Husk Fiber
- 1 teaspoon salt
Instructions
1
Step 1
Preheat oven to 375 °F
2
Step 2
Put cauliflower florets in a food processor and chop them fine.
3
Step 3
Transfer mixture to a bowl, add eggs, salt and Psyllium Husk Fiber and mix well.
4
Step 4
Form small blinis size shape and put on a baking sheet lined with wax paper.
5
Step 5
Bake for approx. 15 minutes, or until lightly golden.
6
Step 6
I use the same recipe for my blinis that I use for my cauliflower pizza
7
Step 7
http://www.karlasnordickitchen.com/cauliflower-blinis-served-2-ways-with-mackerel-rillettes-lumpfish-roe/