Smoked salmon oat blinis

BEETROOT & CELERIAC REMOULADE

SERVES 8

■ 1 tbsp 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

GET AHEAD

You can prep this on the day, if you prefer. Put the capers in 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

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