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.
Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
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
Preheat oven to 200 degrees (375 °F)
Put cauliflower fleurets in a food processor and chop them fine.
- Transfer mixture to a bowl, add eggs, salt and Psyllium Husk Fiber and mix well.
- Form small blinis size shape and put on a baking sheet lined with wax paper.
- 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
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