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VEGAN 'SALMON' BLINIS

VEGAN 'SALMON' BLINIS
VEGAN 'SALMON' BLINIS

There’s something ever so Christmas-y about clutching a canpapé and sipping a glass of fizz while trying to explain to your Grandma what your career as a social media actually entails. These bite-sized blinis are topped with our delicious home-made cream “cheese” and carrot “salmon”, and are so good they’ll be gone before the Queen’s Speech. Whip these up Christmas morning and astonish your mum with your deeply sophisticated canapé skills.

Ingredients
Method

Ingredients

For the "Salmon" Carrot

  • 1 large carrots
  • 1 tbsp oil
  • 1/2 tsp beetroot juice or the juice from a pack of cooked beetroot
  • 1/2 nori sheet
  • 1/2 tsp salt
  • 1/2 tsp rice vinegar
  • 2 tsp liquid smoke (optional)

Blinis

  • 60g self-raising flour
  • 100ml almond milk
  • 1 tbsp of olive oil
  • 1/2 tbsp agave nectar
  • A good grinding of salt and pepper

Garlic and herb cashew cheese

  • 155g cashew nuts
  • 30ml water
  • ½ tsp salt
  • 1 tbsp coconut oil
  • 1/2 tbsp nutritional yeast
  • 1/2 lemon juice
  • 1/2 garlic clove
  • Handful or fresh parsley
  • 3-4 chives

Equipment

  • Saucepan
  • Food processor
  • Frying pan
  • Vegetable peeler
  • Kitchen paper

Method

  1. 1.

    Preheat your oven to 200℃

  2. 2.

    To make the garlic and herb cashew cheese, put the cashew nuts in the pan of hot water and boil for 15 minutes until soft and have rehydrated. Drain the nuts and tip them into a food processor with 15ml fresh water. Whizz for 2 minutes until you have a thick smooth, creamy paste.

  3. 3.

    Add the remaining 15ml water, salt, coconut oil and nutritional yeast (you want it thick and gloopy so add water if you need to) and add the lemon juice. Add to the food processor. Whizz for a few minutes until very smooth, scraping down the sides and make sure everything is mixed. Transfer to a bowl and add the chopped herbs. Roll in cling film and refrigerate for 2 hours.

  4. 4.

    Peel the carrots and shave into ribbons using a vegetable peeler. Blanch the carrots in boiling water for 1-2 minutes until soft. Drain and transfer to a bowl. Stir all ingredients for the marinade (oil, beetroot juice, salt and rice vinegar). Finely, cut nori sheet with a sharp knife or scissors and stir into marinade. Drizzle marinade on top of carrot slices and make sure that each of tis covered. Set aside for 60 minutes.

  5. 5.

    To make the blinis, put the flour in a large bowl and season with salt and pepper in a large bowl. Make a well in the centre of the flour, pour in the milk, agave and oil and whisk until you have a smooth batter. Brush a frying pan with oil and, once hot, spoon in the batter using a teaspoon measure, ensuring to leave enough space between each one. Let them cook for 2-3 minutes until the surface bubbles. Turn the blinis and cook for a couple of minutes on the other side.

  6. 6.

    Pop the cooked blinis on a plate covered with kitchen paper and keep cooking the blinis in batches until you’ve used all the batter. Layer up the blinis with the cashew cheese and carrot, with a final sprinkle of nori on top for good measure. Voilà. Instant Christmas joy.