Jamie Oliver’s Smoked Salmon Oat Blinis with Beetroot and Celeriac Remoulade
Start your Christmas party off right with these smoked salmon blinis, best enjoyed with a glass of bubbly.
From the book
|1 tbsp||baby capers in brine|
|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 mug of||semi-skimmed milk (400ml)|
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.
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.
Veggie love: Torn buffalo mozzarella and crushed toasted hazelnuts instead of the salmon will be a joy.