Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe

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.

Organic flower2

Healthy Lunch Recipes-5
Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
 
Author:
Serves: 2-4
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
Instructions
  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

Healthy Lunch Recipes-7

Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe

Finland, Fall, River and morning fog

Finland, Fall, River and morning fog

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