Smoked salmon and sour cream blinis were one of my favourite things before I went vegan, and something I didn’t think it would be possible to recreate. But as I’ve said before, EVERYTHING can be veganised – so here for your enjoyment is the recipe for these vegan smoked salmon blinis with sour cream!
I recommend making the smoked salmon a couple of days ahead to give it plenty of time to marinade.
For the smoked salmon
Ingredients
2 large cooked carrots, dunked in icy water after cooking then peeled into strips using a vegetable peeler
2 tbsp dried seaweed flakes – I used kelp
1 tbsp dill
Juice of 1 lemon
1 tbsp liquid smoke
2 tbsp soy sauce
1 tbsp olive oil
Method
Marinade the carrot strips in the seaweed, dill, lemon, liquid smoke, olive oil and soy sauce in a sealed container such as a tupperware box in the fridge, making sure that they’re all coated in the mixture.
For the sour cream (blender required)
Ingredients
200g raw cashews, soaked overnight
160 ml water
Juice of 1 lemon
Teaspoon Dijon mustard
2 teaspoons apple cider vinegar
Teaspoon salt
Method
Very simple – just put all the ingredients together and blend!
For the blinis
Ingredients
1 flax egg – 1 tbsp flaxseed and 3 tbsp warm water, mixed and refrigerated for 10-15 minutes.
250g mashed potato
150 ml plant milk
100g plain flour
Pinch salt
Lemon and dill to garnish
1 tbsp olive oil
Method
Heat up the olive oil in a pan. Drop a tbsp of the mixture in the hot oil to form a blini. Fry on both sides until golden then serve with the sour cream, smoked salmon and garnished with lemon and dill.
If you like this recipe, try our vegan cheese and spinach muffins.