felt like an alchemist hehe
Not being funny at all but I’m pretty sure this is the perfect festive vegan canapé! It’s nostalgic, it tastes really quite lovely and was an absolute doddle to put together.
Now us scots love our smoked salmon, but I think even your non-vegan guests will be highly impressed by this work of total witchcraft haha. So how does one make faux lox (I’m just gonna start saying laux from now on and you can have your own internal debate about how to pronounce it)?? It’s essentially a salt-baked carrot that’s been marinated in olive oil and some other wee things.
I first tried a recipe for it from olives for dinner last year, which was fabulous! But I have to admit that both times I’ve done it the laziest way possible, without all the ingredients and without days of marinating. But if you’re feeling particularly keen I suggest you check out the wonderful original post for more details!
And the blinis? Well that was just a total fluke on my part haha.
I also got very lucky by finding an oat-based crème fraîche from Oatly which worked an absolute treat! I appreciate that may be hard to get your hands on though so instead I reckon a good alternative would be some slices of very ripe avocado to add creaminess.
This is totally customisable, either way you’ll be serving festive canapé realness!
ingredients (makes 14 blinis)
2 medium carrots
enough coarse salt to cover carrots
enough olive oil to coat carrots
1 tsp white vinegar
1/2 cup soy milk
1/2 cup plain flour
1 tsp bicarbonate of soda
1 tbsp vegetable oil
extra vegetable oil for frying
slices red onion
vegan crème fraîche
- preheat the oven to 190C. wash the carrots. cover the bottom of an oven-proof glass dish with a thick layer of salt. place the carrots on top of the salt and then cover with more salt until they’re mostly covered by it. ensure the carrot is not touch glass.
- bake for 1hr 30 mins and set aside to cool.
- mix the flour, milk, bicarb and vegetable oil together, and season with a healthy pinch of salt and ground black pepper.
- heat some oil in a non-stick frying pan on a medium heat.
- either spoon a tablespoon of mixture on the pan and cook free-form, or pour them into a small cookie cutter or crumpet ring (emphasis on small!) that’s sitting on the pan.
- keeping adding the mixture around the pan creating a clock face of blinis at various stages of cooking. when there are lots of bubbles on the surface, check if it’s time to flip (i.e. has the underside become golden?). flip and cook the other side until golden too, and then remove from the heat and set aside.
- when the carrots are done and cool enough to handle, excavate them from the salt. use a knife to slice of the top layer of skin, and discard it. then slice the flesh on the carrot thinly.
- place the laux in a bowl or tupperwear. coat it in olive oil and add with a tsp of vinegar, and some black pepper (no salt). allow the laux to marinate for as long as you have, but a day should be plenty!
- assemble your blinis with a dollop of crème fraîche, some slices of laux, a slice of red onion, plus chives and dill. some sliced dill pickle could be lovely too! Now it’s time to do what you do best: serve honey 😘