These low carb blini use jicama as a base instead of a pancake! Perfect for your next low carb party!
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There are many ways to make blini but pretty much all of them start with a batter that forms small round pancakes. These pancakes become the base for all kinds of toppings: the ones I have eaten most frequently involve sour cream, smoked salmon and/or caviar. Preparing a low carb version of the pancakes is of course one option – but I decided to try something completely different – and use rounds of jicama!
Make a cream sauce by mixing together sour cream and horseradish. Set aside.
Cut the jicama into slices – no need to peel. Use a small circle cookie cutter to make rounds from the jicama.
Spread a little of the cream sauce on each jicama round, making sure you leave a little of the sauce leftover. Add a small piece of smoked salmon to each blini, then another dab of cream sauce and a small length of fresh chive to finish.
They look so fancy!