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Smoked Carrot & Violife Creamy Blinis

Indulge in the exquisite harmony of flavours with our smoked carrot and cream cheese blinis. Delicately smoked carrots, infused with aromatic spices, impart a tantalising smokiness to these fluffy, golden blinis. Each bite unveils a symphony of textures - the creamy richness of whipped Violife cream cheese perfectly complementing the earthy sweetness of the carrots.
Topped with a touch of fresh herbs and a drizzle of tangy citrus-infused dressing, these blinis offer a delightful balance of savoury and subtle sweetness.

Topped with a touch of fresh herbs and a drizzle of tangy citrus-infused dressing, these blinis offer a delightful balance of savoury and subtle sweetness.

Cooking time30 minutes
Preparation time1 hour
Servings10 portions

recipe image Smoked Carrot & Violife Creamy Blinis

INGREDIENTS
PREPARATION

110 g strong bread flour
55 g buckwheat flour
5 g fast action yeast
180 g soya yoghurt
160 ml Dairy free milk
15 g Flora Plant B+tter Unsalted

To make the smoked carrot

500 ml water
25 g salt
2 Lapsang Souchong tea bag
1 tsp smoked paprika
1 lemon
1 bunch of fresh dill
30 g capers in brine (reserve 30 ml of the brine)
1 bay leaf
20 ml olive oil
2 tbsp cider vinegar
6 black peppercorns (whole)
2 tbsp cornish seaweed flakes
1 large carrot or 2 medium

To make the cream cheese topping

125 g Violife Creamy
fresh lemon zest & juice
freshly ground black pepper

Sift the strong white flour and buckwheat flour into a large bowl. Add the yeast and salt and mix.
In a small bowl or jug, mix the vegan yoghurt and vegan milk. Warm in the microwave for 1 minute.
Mix the warm yoghurt and milk into the dry ingredients until smooth, then cover and leave in a fairly warm place for 45-60 minutes, until well risen with small bubbles on the surface. (Or to make ahead of time, place in the fridge for 8 hours).
Heat a small amount of Flora Plant B+tter Unsalted in a large frying pan over a medium heat and drop in batter (about 1 tablespoon each). Cook for a minute until small bubbles appear on the surface, then flip over and cook the other side until golden brown and cooked through. Continue until all the batter has been used up.

To make the smoked carrot

Bring salt, whole peppercorns, bay and water to the boil and add in all other ingredients, excluding the carrots.
Thinly slice from top to bottom the carrots either using a peeler or a mandolin.
Place in the infused hot brine and leave to infuse and cool for at least 1 hour.

To make the cream cheese topping

Soften the Violife Creamy and add lemon juice. Whisk gently and add fine lemon zest and ground black pepper to taste.

To build

Top each blini with a generous teaspoon of the cream cheese mix and top with a slice of the smoked carrot.
Decorate with a sprig of dill, plenty of ground black pepper, a few capers and some fresh lemon zest.