Blini are mini pancakes that are often served adorned with caviar. But the combination of smoked salmon and creamy avocado will surely be the hit of the party. If possible, try to use smoked salmon fillets, which offer a meatier texture than the very thin-cut smoked salmon that is more common at grocery stores. You can also use smoked trout. The blini and mousse can be made up to two days and one day in advance, respectively, and chilled.
1 cup (250 mL) organic dark rye flour
2 Tbsp (30 mL) finely chopped chives, plus more for garnish
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch of salt
2 large free-range eggs
1/2 cup (125 mL) milk
1 Tbsp (15 mL) grapeseed oil
1 ripe avocado, peeled and pitted
Juice of 1/2 lemon
1 Tbsp (15 mL) prepared horseradish
2 Tbsp (30 mL) extra-virgin olive oil or avocado oil
6 to 8 oz (170 to 225 g) smoked salmon, thinly sliced
For blini, combine rye flour, chives, baking powder, baking soda, and a pinch of salt in bowl. In separate bowl, gently beat eggs and stir in milk. Add wet ingredients to dry ingredients and stir until smooth. You’re looking for a consistency similar to pancake batter, so add more milk if needed. Let batter rest for 10 minutes.
Heat grapeseed oil in skillet over medium heat. By the tablespoonful, drop batter into pan and heat until edges begin to brown and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more. Set blini aside on wire rack to cool and repeat with remaining batter.
For avocado mousse, place avocado flesh, lemon juice, and horseradish in blender or food processor container and blend until almost smooth. With machine running, drizzle in olive or avocado oil until combined.
To serve, divide smoked salmon among blini and top each with a dollop of avocado mousse. Garnish with additional chives.
Serves 8 to 10.
Each serving contains: 172 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 13 g total carbohydrates (1 g sugars, 3 g fibre); 288 mg sodium
source: "Pickup Artists", alive #386, December 2014
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.