Scandinavian plant-based appetizer with Boursin®
Discover the recipe created during the Green Corner workshops at StrEat Fest 2025 at Tour et Taxis.
Ingredients for 8 blinis
For the buckwheat blinis :
-
50g buckwheat flour
-
25g wheat flour
-
5g sugar
-
5g cornstarch
-
3g baking powder
-
10g oil
-
75ml plant-based cream
-
50ml unsweetened plant-based milk
-
Salt and pepper
For the Boursin cream cheese :
-
75g plant-based Boursin with garlic and herbs
-
15g plant-based cream
-
5g dill
-
Salt and pepper
For the marinated carrot gravlax, smoked salmon style:
-
100g carrot
-
10g lemon juice
-
10g oil
-
2g smoked paprika
-
5g cider vinegar
-
5g soy sauce
-
5g vegan fish sauce
-
4g seaweed flakes
-
4g mustard
-
Salt and pepper
Peel the carrots and then slice them into ribbons using a mandolin or a peeler. Steam the ribbons for 2-3 minutes to soften them, or immerse them in boiling water for 30 seconds to 1 minute, then cool. Prepare the marinade with the remaining ingredients and mix well. In a mixing bowl, marinate the carrots with the marinade for at least 2 hours (ideally 24 hours). Chop the dill. Mix the Boursin with the plant-based cream. Add the dill and season. Place in a piping bag fitted with a round tip. In a bowl, combine the dry ingredients. Add the cream, then the plant-based milk, whisking constantly. Finally, add the oil. Let stand for 30 minutes. In a lightly oiled, hot pan, drop a tablespoon of batter into attractive circles. Turn halfway through cooking. On the blinis, pipe a little plant-based Boursin cream cheese onto the blinis, then add a few nicely twisted strips of marinated carrot gravlax. Finish with a dill leaf. Enjoy. Don’t hesitate to share your comments and tag me on social media (@oxaliscuisinevg) if you try this recipe at home.Method
Prepare the marinated carrot gravlax, smoked salmon style :
Prepare the Boursin cream cheese :
Prepare the blinis :
