Pumpkin blinis with fresh cheese Moai Caviar


(For 4 portions)

  • 1 small straight tube pumpkin
  • 4 tablespoons of fresh cheese
  • 150gr spelt flour
  • 250ml of whole milk
  • 1 tbsp baking powder
  • 2 eggs
  • Iluigi olive oil
  • 2 shallots
  • Jar of Moai Caviar - Koppert Cress
  • Black pepper - Verstegen
  • Coarse sea salt - Verstegen



  • Peel and pit the pumpkin.
  • Cut the pulp into blocks.
  • Cook in water with 1 sliced shallot.
  • When done, mix the pumpkin and shallot with a splash of cooking water and a dash of olive oil to a salve. Season well with some sea salt and black pepper.


  • Make a blinis dough with some pumpkin salve.
  • Take 200 g of pumpkin salve.
  • Beat the eggs lightly and add milk, flour and baking powder. Now mix with pumpkin and season with salt and pepper.
  • Heat the pan with some olive oil.
  • Add batter with a tablespoon and fry small blinis, turn so that they are nicely baked on both sides. Finish batter and keep blinis warm.


  • Finely chop shallot.

To finish off:

  • Place a wipe of warm of pumpkin salve on each warm plate. Top each time with 2 warm blinis.
  • Spoon a spoonful of fresh cheese onto each blini.
  • Season with black pepper and place a few moai caviar strands on each blini.
  • Now sprinkle some shallot chips and serve.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild Grey Flat

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®