Smoked salmon oat blinis

Name: Smoked salmon oat blinis
Yield: 8
Ingredients: 1 tablespoon baby capers in brine; 2 lemons; 250g natural yoghurt; 200g celeriac; 200g 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; 300g smoked salmon, from sustainable sources

Beetroot & celeriac remoulade

Not Too Tricky

serves 8

nutrition per serving

Calories

17%

Fat

14%

Saturates

15%

Sugars

Salt

27%

Protein

39%

Carbs

17%

Fibre

of an adult’s reference intake

Recipe From

Together

By Jamie Oliver

BUY THE BOOK

Ingredients

1 tablespoon baby capers in brine

2 lemons

250g natural yoghurt

200g celeriac

200g 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

300g smoked salmon, from sustainable sources

Top Tip

Great as part of a celebration roast with Epic mixed roast, Veggie crown, Amazing hasselback potatoes, Fennel gratin, Veggie gravy and Banana panettone pudding

Method

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.
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.

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.
Torn buffalo mozzarella and crushed toasted hazelnuts instead of the salmon will be a joy.

If you want to get organised, you can make both the remoulade and blini batter the day before. Cover both and place in the fridge overnight (just make sure you don't toss the remoulade until you're ready to serve).

Tags

Salmon Fish Seafood Entertaining Christmas Dinner Party Together New Year party picks

Recipes you may like

Veggie crown

2 hrs 30 mins

Epic mixed roast

Fennel gratin

related features

Super-simple Christmas Day snacks

Looking for delicious Christmas Day snacks? We’ve got you covered with a tasty selection of simple festive nibbles.

Air-fryer bubble and squeak balls on a chopping board

Christmas air-fryer recipes

Make the most of your air fryer over the festive period with our cracking Christmas air-fryer recipes.

What is Stir-up Sunday?

Dating back to Victorian times, Stir-up Sunday is a British tradition that pinpoints the EXACT day to make your Christmas pudding. Find out more!

A taco night party spread! With all the toppings laid in the middle of the table

It’s taco night!

There’s nothing more fun than a taco night! And we have all the taco recipes you need to make this one extra special

A plate of crispy fish and chips with lemon, minty peas and vinegar

For the love of… Fish and chips

We’ve rounded up some of the UK’s favourite regional chip shop traditions, and thrown in a few of our own fish and chips recipes for good measure, too.