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Blinis with vegetable caviar, cashew cream and pepper cream
Dinner

Blinis with vegetable caviar, cashew cream and pepper cream

Small, airy blinis with vegetable caviar (finely chopped vegetables in lemon vinaigrette), pickled red onion and pea shoots – served with soft cashew cream and a fresh, lightly sweet pepper cream. Many small flavours that sit quietly together.

TraditionalGatheringWeekendEverydayNew YearSnack
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Rate:
1.0 (1)
50 min total
4 servings
Easy

Ingredients

servings
Units

  • Blinis

    • about 0.6 cup wheat flour
    • 1.7 fl oz buckwheat flour
    • 1 tsp baking powder
    • 1 tsp sugar
    • ½ tsp salt
    • 1 stk egg
    • about 0.8 cup milk
    • 2 tbsp butter, melted
    • 1 tbsp butter or oil for frying

  • Vegetable caviar

    • 1 stk cucumber, finely chopped
    • 1 stk red onion, finely chopped
    • 3 stk bell pepper (red/yellow/green), finely chopped
    • 2 stk carrot, finely chopped

  • Lemon vinaigrette

    • 4 tbsp apple cider vinegar
    • 3 tbsp lemon juice, freshly squeezed
    • 3 tbsp olive oil
    • 1 tsp honey
    • ½ tsp sea salt
    • ¼ tsp black pepper, freshly ground

  • Cashew cream

    • 5.3 oz cashews (soaked 20 min or overnight)
    • 1 tbsp lemon juice
    • ½ cup water (or a little more for consistency)
    • ½ tsp salt

  • Pepper cream

    • 2 stk red bell pepper
    • 2 tbsp olive oil
    • 1 tsp lemon juice
    • 1 knsp salt

  • Topping

    • about 0.4 cup pickled red onion
    • 1 håndfuld pea shoots

Instructions

  1. 1

    Mix the blini batter

    1. Whisk wheat flour, buckwheat flour, baking powder, sugar and salt together in a bowl.
    2. Whisk in the egg and milk, then fold in the melted butter until smooth.
    3. Let the batter rest 10 minutes so it settles and turns extra airy.
    5 min
    BowlMeasuring CupMeasuring Spoon
  2. 2

    Chop the vegetables for caviar

    1. Finely chop the cucumber, red onion, bell pepper and carrot.
    2. If the cucumber is very juicy, squeeze it lightly in a tea towel so the caviar does not turn watery.
    10 min
    KnifeCutting BoardBowl
  3. 3

    Whisk the lemon vinaigrette

    1. Whisk together apple cider vinegar, lemon juice and honey.
    2. Whisk in the olive oil a little at a time until glossy.
    3. Season with sea salt and black pepper.
    3 min
    BowlMeasuring Spoon
  4. 4

    Toss the vegetable caviar

    1. Toss the finely chopped vegetables with the vinaigrette.
    2. Chill for 10–15 minutes so the flavours settle.
    2 min
    Bowl
  5. 5

    Blend the cashew cream

    1. Drain the soaked cashews.
    2. Blend cashews with water, lemon juice and salt until completely smooth.
    3. Add a little extra water if you want it softer and easier to pipe.
    5 min
    BlenderBowl
  6. 6

    Make the pepper cream

    1. Cut the bell peppers into rough pieces and remove the seeds.
    2. Blend with olive oil, lemon juice and a pinch of salt until smooth and fresh.
    3. Taste and adjust – it can be lightly sweet with a little acidity.
    7 min
    BlenderKnifeCutting Board
  7. 7

    Fry the blinis

    1. Heat a pan over medium heat and add a little butter or oil.
    2. Fry small spoonfuls of batter (about 1 tbsp) for 1–2 minutes per side, until golden.
    3. Keep them warm on a plate while you fry the rest.
    15 min
    Medium heat
    Pan
  8. 8

    Plate the small bites

    1. Top warm blinis with a small spoonful of vegetable caviar.
    2. Garnish with pickled red onion and pea shoots.
    3. Serve cashew and pepper cream alongside – or as small dots on top.
    5 min

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Details

Nutrition

Calories

320kcal

Protein

9g

Fat

18g

Carbs

30g

Serving Size

180g

Dietary

Allergens

GlutenÆgMælkNødder

Serving

Suggestions

  • • Serve as a starter or small bites — and let the little creams be what you dip into along the way.

Drink Pairings

  • • Alkoholfri: Sparkling water with lemon
  • • Vin: Dry white wine

Side Pairings

  • • Green salad or extra vegetable caviar

Dessert Pairings

  • • Fruit or light sorbet

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store blinis and toppings separately in airtight containers in the fridge.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the blinis alone (without topping). Thaw and warm briefly before serving.

Reheating

  • • Pan: Warm blinis in a dry pan over low heat for 1–2 minutes per side. (Low heat)

Tips

Preparation

  • • Chop the vegetables very finely – that is what gives the caviar texture.
  • • Make the creams first and chill them – they firm up slightly and are easier to plate.

Cooking

  • • Keep the pan at medium heat – small blinis burn quickly if the heat is too high.

Serving

  • • Plate in small dots: caviar, a little cashew, a little pepper. It looks calm and tastes of more.

Variations

Flavor

  • Add a little finely grated lemon zest to the vinaigrette for more freshness.
  • Give the pepper cream a small pinch of chilli if you want heat.

Health

  • Use more vegetables and a little less oil in the vinaigrette for a lighter version.

Method

  • Cook the blinis in a non-stick pan to use less fat.

Toppings

  • Top with toasted seeds or chopped nuts for extra crunch.

Author

M

Michael

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Author

M

Michael