Smoked salmon oat blinis
Beetroot & celeriac remoulade
Smoked salmon oat blinis
Beetroot & celeriac remoulade
Serves 8
DifficultyNot too tricky
Nutrition per serving
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Calories 334 17%
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Fat 10g 14%
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Saturates 2.9g 15%
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Sugars 7.8g 9%
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Salt 1.6g 27%
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Protein 19.3g 39%
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Carbs 44.5g 17%
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Fibre 3.9g -
Of an adult's reference intake
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Ingredients
- 1 tablespoon baby capers in brine
- 2 lemons
- 250 g natural yoghurt
- 200 g celeriac
- 200 g raw beetroot
- 1 bunch of flat-leaf parsley , (30g)
- 1 bunch of dill , (20g)
- 1 mug of porridge oats , (150g)
- 1 mug of self-raising flour , (250g)
- 1 large free-range egg
- 1 mug of semi-skimmed milk , (400ml)
- olive oil
- 100 g smoked salmon , from sustainable sources
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here.
GET AHEAD You can prep this on the day, if you prefer. Put the capers into a large bowl, squeeze over the juice of 1 lemon and stir in the yoghurt. Peel and coarsely grate the celeriac, then the beets, add to the bowl and mix well, then season to perfection, tasting and tweaking. Finely chop the parsley leaves and most of the dill, and sprinkle on top – but don’t toss. Put the oats, flour and a pinch of sea salt into a bowl. Crack in the egg, pour in the milk and whisk into a batter. Cover both and refrigerate overnight.
TO SERVE Put a large non-stick frying pan on a medium heat. In batches, cook tablespoons of the batter in a drizzle of olive oil for 2 minutes on each side, or until puffed up and golden. Cut the remaining lemon into eight wedges, for squeezing over. Mix up the remoulade, stirring through the herbs. Either take it all to the table with the salmon and let people help themselves, or plate up delicate portions, sprinkling over the reserved dill.
GET AHEAD You can prep this on the day, if you prefer. Put the capers into a large bowl, squeeze over the juice of 1 lemon and stir in the yoghurt. Peel and coarsely grate the celeriac, then the beets, add to the bowl and mix well, then season to perfection, tasting and tweaking. Finely chop the parsley leaves and most of the dill, and sprinkle on top – but don’t toss. Put the oats, flour and a pinch of sea salt into a bowl. Crack in the egg, pour in the milk and whisk into a batter. Cover both and refrigerate overnight.
TO SERVE Put a large non-stick frying pan on a medium heat. In batches, cook tablespoons of the batter in a drizzle of olive oil for 2 minutes on each side, or until puffed up and golden. Cut the remaining lemon into eight wedges, for squeezing over. Mix up the remoulade, stirring through the herbs. Either take it all to the table with the salmon and let people help themselves, or plate up delicate portions, sprinkling over the reserved dill.
Tips
VEGGIE LOVE
Torn buffalo mozzarella and crushed toasted hazelnuts instead of the salmon will be a joy.
EASY SWAPS
Beets and celeriac are a great combo, but feel free to swap in other crunchy numbers like fennel, carrot, white cabbage, or even a little apple or pear.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited