Recipes>Salmon Recipes
Jamie Oliver’s Smoked Salmon Oat Blinis with Beetroot and Celeriac Remoulade
by Jamie Oliver from Together: Memorable Meals, Made Easy
Easy
Serves 8
Start your Christmas party off right with these smoked salmon blinis, best enjoyed with a glass of bubbly.
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Jamie Oliver
Together: Memorable Meals, Made Easy
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Ingredients
| 1 tbsp | baby capers in brine |
|---|---|
| 2 | lemons |
| 250g | natural yoghurt |
| 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 egg |
| 1 mug of | semi-skimmed milk (400ml) |
| 200g | celeriac |
| 200g | raw beetroot |
| 300g | smoked salmon |
Method
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.
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Ingredients
Method
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