Buckwheat Blinis with Carrot “Lox”

Hi Friends!

I had some extra time this week, so I decided to make something I’ve been wanting to do for a while. I’ve seen dozens of recipes online for “lox” or imitation salmon made from carrots or tomatoes. Through some trial and error, I came up with a recipe of my own that I find really tasty.

There are different variations of lox, but it is essentially filets of salmon that are brined, cured and often cold smoked. I have paired my carrot version with mini buckwheat pancakes called blinis and added traditional accompaniments such as sour cream, capers, dill, chives and (vegan) caviar.

**Feel free to click on the red links for photo references**


  • 3-4 large carrots
  • 3-4 nori sheets (1 sheet per carrot)
  • Approx. 3 cups sea salt
  • 2 tsp liquid smoke
  • 2 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegetable or light olive oil


  • 1/3 cup all purpose flour
  • 1/2 cup buckwheat flour
  • 1 tbsp sugar
  • 1 1/4 tsp dry active yeast
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cup plain soy milk (substitute: almond milk or regular milk)
  • Oil or butter for cooking


  • Buckwheat blinis
  • Carrot Lox
  • Crème Fraîche or Sour Cream
  • Capers
  • Dill
  • Chives
  • Vegan Caviar (I used Ikea brand, but Cavi-Art is a great alternative)


  1. Wash each carrot (do not peel or dry), wrap each carrot in 1 sheet of nori. Cover as much of the carrot as possible with the sheet.
  2. In a baking tray, make a layer of approx. 3/4 cup of sea salt. Place the carrots on top off the salt, then proceed to cover the carrots with the remainder of the salt. Try to cover as much of the carrots as possible.
  3. In a 350 F oven, bake for 1.5 hours.
  4. Once baked, remove salt and nori sheet from carrot and allow to rest until the are cool enough to handle.
  5. Using a peeler or mandolin, slice long, thin strips of carrot.
  6. In a bowl, mix together the liquid smoke, tamari and vinegar. Gently toss and marinade the carrots with this mixture. Pour the oil on top (to prevent from drying out) and let marinade for at least 1 hour before serving.


  1. In a bowl, mix together both flours, sugar, dry active yeast salt, baking powder and milk. Let mixture rest for approx. 1 hour.
  2. Whisk mixture to deflate (it will have risen from the yeast). In a pan, on medium heat, lightly brush on oil or butter and pour in batter to the desired size. Once bubbles start to form on the top of the poured batter, use a thin spatula to flip the blini. Make as many as you’d like.


  1. Using the listed ingredients, assemble to your desired tastes. I did 2 versions:
    1. Crème fraîche, capers, carrot lox and dill on top of the blini
    2. Crème fraîche, vegan caviar and a piece of chive.

Enjoy 🙂



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