About
I absolutely love this board with mini blinis, fatty, salty smoked salmon, cool cucumber, chive topped sour cream and savory caviar. A fun dish for an appetizer or upscale (but very simple lunch). The caviar is Season’s capelin caviar which is widely available and inexpensive.
Ingredients
- 2 large raw egg
- 2 tablespoon coconut flour
- 2 tablespoon mayo
- 2 tablespoon water
- 3 tablespoon avocado oil
- 4 ounce smoked salmon
- 2 tablespoon black capelin caviar by season
- 1 tablespoon parsley
- 1 tablespoon chives
- 3 tablespoon sour cream
- ¼ large – 8 1/4" long cucumber
Instructions
- In a medium mixing bowl, combine eggs, coconut flour, mayo and water until mixed. Allow to sit for a minute while preheating the pan.
- Heat a large nonstick skillet over medium high heat until hot. Add 1 tbsp of avocado oil to the pan and swirl. Using a 1 oz cookie scoop, scoop and place batter into the pan without touching each other.
- Allow to cook on the first side for several minutes until browned and tops have bubbles. If they are browning too quickly, be sure to turn the heat down. Set blinis on a platter.
- Arrange blinis on a platter and place smoked salmon around each pile of blinis.
- Place caviar in a small container as well as the sour cream.
- Top sour cream with chopped chives. Arrange extra parsley and chives around the plate for decoration.
- Arrange sliced cucumbers around the blinis. Serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 252.5kcal/1056.5kJ (per serving)
- Fat: 22.0g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 9.8g (per serving)
