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.

Print

Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe

Course Appetizer

Cuisine Danish, Nordic

Servings 4 people

Author Julie Karla

Ingredients

Cauliflower blinis

• 400 gr (14 oz) cauliflower fleurets
• 3 eggs
• 2 tbsp. Psyllium Husk Fiber
• 1 tsp. salt

Topping

• Mackerel Rillettes
• Lumpfish Roe
• Sour cream 48% or Greek Yogurt
• Red Onion finely chopped
• Pea Sprouts
• Red Sorrel

Instructions

1. Preheat oven to 200 degrees (375 °F)

2. Put cauliflower fleurets 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.

Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe

Finland, Fall, River and morning fog