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Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe

Course Appetizer
Cuisine Danish, Nordic
Servings 4 people
Author Julie Karla


Cauliflower blinis

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


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


  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.