Cauliflower blini with hot-smoked salmon

These blinis are super easy to make, they are healthy, low-carb and gluten free, taste great and look great. Serve them as an appetizer together with a glass of chablis*.Cauliflower blini with hot-smoked salmon


Serves: 4-6 persons
Time: 20 minutes
Difficulty: Easy

2 eggs, yolks and whites separated
1/2 cauliflower, grated
1 tablespoon butter
Salt and pepper
2 oz. (60 g) cream cheese
6 oz. (170 g) hot-smoked salmon cut in bite size pieces
1 tablespoon fresh parsley

In a medium sized bowl, beat the egg whites until stiff and fluffy. In a small bowl, whisk the egg yolks until pale and doubled in size. Fold the egg yolks, cauliflower, salt and pepper into the egg whites.

Heat a large nonstick skillet over moderate heat until it’s hot. Add a little of the butter. Spoon half a tablespoon of batter into the hot skillet and cook until the blini are browned on the bottom, about 1 minute. Flip the blini and cook for 30 seconds longer. Transfer the blini to a baking sheet. Add butter to the pan as needed and repeat with the remaining batter.

Transfer the blini to a platter and top with cream cheese and the hot-smoked salmon. Garnish the blini with parsley and serve.Cauliflower blini with hot-smoked salmon

* Chablis generally has a low content of sugar, normally >1 g/l, making it a safe choice. As a bonus it matches well with the smoked salmon.

© – 2014


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