These lovely little festive nibbles are super tasty – homemade buckwheat blinis topped with creamy cream cheese, carrot ‘lox’, dill and capers. Delicious!
You might have seen lots of recipes online for carrot ‘lox’ – it’s not a new idea, but I really urge you to try it if you haven’t already.
The marinated carrots take on all the lovely flavours and combine beautifully with the creamy cheese, tasty buckwheat blinis and tart toppings of red onion, caper, and dill.
I recommend you definitely add the fresh dill as it gives that classic flavour combination.
I can’t wait to serve these for my friends this Christmas with some gin co*cktails – I hope you love these crowd pleasing, perfectly balanced, gorgeous party canapés.
Enjoy, much love, Niki xxx
These lovely little festive nibbles are super tasty – homemade buckwheat blinis topped with creamy cream cheese, carrot 'lox', dill and capers. Delicious!
Prep time: 30 minutes mins
Cook time: 30 minutes mins
8-10 servings
No ratings yet
Ingredients
For the carrot lox
- 2 large carrots 240g
- Sea salt
For the marinade
- 2 tbsp soy sauce/ tamari
- 1 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp maple syrup
- Juice 1/4 lemon
- Twist black pepper
For the blinis
- 150 g buckwheat flour
- 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 225 ml water
For the toppings
- Vegan cream cheese
- Dill/mint
- Red onion sliced
- Capers
Instructions
To make the carrot 'lox'
Preheat your oven 180c.
Peel the carrots then place on the baking tray with lots of salt. Bake for 40 minutes, turning occasionally, until soft. Set aside to cool.
Before slicing, rub the salt off the carrots, then use a vegetable peeler to slice the carrots into ribbons.
Mix the marinade ingredients in a jar and stir to combine.
Add the carrots and marinade to a tub and mix to combine.
Pop in the fridge – overnight or a minimum of 30 minutes.
To make the blinis
Add all the ingredients to a bowl and mix to combine thoroughly.
Set aside while you make the toppings
To cook the blinis
Heat a nonstick frying pan to medium and add a little oil
Scoop up 1 tbsp of the blinis batter and add to the pan, flatten to make a circle with the back of your spoon.
Repeat and add 3–4 more to the pan.
Allow to cook for 1-2 minutes or until bubbles form and the corners lift, and you can flip easily.
Flip and cook on the other side for 30 seconds.
Repeat until the batter is used up (adding more oil to the pan if needed)
To serve
Spread some cream cheese over the blinis, top with the carrot lox, red onion, capers and fresh herbs.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Buckwheat Flour or Carrots
Fruity Carrot Cake Muffins
Festive Blinis ~ Mini Pizzas and Beetroot Dip and Dill
Activated Charcoal Pancakes with Blackberry Compote with Kenwood
Almond Crepes with Warm Berries (Gluten Free)
Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)
Discuss this Recipe with Niki
2 Responses
Excellent blinis!! Still need to try the carrots. Last minute tried this on a guest – and Niki’s recipes bang on as always.
Reply
So happy to hear!
Love, Niki xxxReply
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