Canapes
BLINIS WITH SMOKED CARROT AND ‘CAVIAR’
GF NF
Makes: 20
This classic canapé is a delicious, fresh way to start the party proceedings. Bitesized and perfect when served with a glass of fizz; or take them back to their true Russian origins and serve with a vodka martini!
For the carrots:
• 2 carrots, peeled, ends removed
• 3 tbsp seaweed infused rapeseed oil (we used Weed & Wonderful)
• 2 tsp liquid smoke
• 1 tsp apple cider vinegar
• ½ tsp vegan Worcestershire sauce
• Juice of a small lemon
• Large pinch sea salt
• ½ tsp peppercorns
For the blinis:
• 295ml (1¼ cups) plant-based milk, warmed
• 2 tsp sugar
• 1 tsp active dry yeast
• 65g (½ cup) sweet white sorghum flour
• 65g (½ cup) buckwheat flour
• 1 tbsp corn flour
• Pinch salt
• 10g VeganEgg (made with half the water per pack instructions)
• 2 tbsp dairy-free butter, melted
• Vegetable oil for frying
To top:
• 200ml (¾ cup) dairy-free crème fraÎche
• Black seaweed pearls, optional
• A few sprigs of fresh dill
1 Preheat the oven to 180°C/350°F/Gas 4. Using a peeler, peel the carrot into thin strips. Layer the strips on a baking tray and bake for 4-5 minutes.
2 Remove the carrots from the oven, before adding all the marinade ingredients and mixing well to combine. Bake in the oven for a further 15 minutes.