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

Method

Prepare the marinated carrot gravlax, smoked salmon style :

1. Peel the carrots and then slice them into ribbons using a mandolin or a peeler.

2. Steam the ribbons for 2-3 minutes to soften them, or immerse them in boiling water for 30 seconds to 1 minute, then cool.

3. Prepare the marinade with the remaining ingredients and mix well.

4. In a mixing bowl, marinate the carrots with the marinade for at least 2 hours (ideally 24 hours).

Prepare the Boursin cream cheese :

1. Chop the dill.

2. Mix the Boursin with the plant-based cream.

3. Add the dill and season.

4. Place in a piping bag fitted with a round tip.

Prepare the blinis :

1. In a bowl, combine the dry ingredients.

2. Add the cream, then the plant-based milk, whisking constantly.

3. Finally, add the oil. Let stand for 30 minutes.

4. In a lightly oiled, hot pan, drop a tablespoon of batter into attractive circles.

5. 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.