Smoked sal­mon & cele­riac blini

Prima (UK) - - Season’s Eatings -

A sim­pli­fied blini recipe makes this dish eas­ier to han­dle on a busy day!

SERVES 8 PREP 30min, plus rest­ing COOK about 15min

FOR THE BLI­NIS

• 200g (7oz) plain flour

• 15g (½oz) caster su­gar

• 2 medium eggs

• 150ml (¼ pint) semi-skimmed milk, at room tem­per­a­ture

• 50ml (2fl oz) veg­etable oil, plus ex­tra to fry

• Smoked sal­mon, in slices, to serve FOR THE CELE­RIAC RÉMOULADE

• Juice of ½ lemon

• 300g (11oz) cele­riac

• 3tbsp crème fraîche

• 3tbsp may­on­naise

• 1-2tsp Di­jon mus­tard, to taste

• 2tbsp freshly chopped pars­ley, plus ex­tra to gar­nish

1 To make the blini bat­ter, sift the flour into a large bowl and stir in the su­gar and ½tsp salt. Make a well in the mid­dle and crack in the eggs. Start whisk­ing the eggs, then grad­u­ally add the milk. Still whisk­ing con­stantly, draw in the flour to make a smooth bat­ter (push through a sieve if not smooth). Whisk in the oil. Cover and set aside to rest for 30min.

2 Mean­while, make the rémoulade. Put the lemon juice into a medium bowl. Next, peel the cele­riac us­ing a veg­etable peeler – be pa­tient, it’s not easy! Cut the cele­riac into 3mm (1/8in) thick slices (or as thinly as you’re able), then cut across the slices to make match­sticks. Toss cele­riac in the lemon juice. Mix through the re­main­ing in­gre­di­ents and check the sea­son­ing. Cover and set aside.

3 Heat a lit­tle oil in a large heavy-based pan. Spoon in blini bat­ter, smooth­ing it out to make bli­nis roughly 11.5cm (4½in) across. Fit as many in the pan as you can, with­out let­ting them touch. Cook for 2-3min un­til the bases are golden, then flip and cook for a fur­ther 2min. Set aside. Con­tinue the process un­til all the bat­ter is used – you should end up with about 8 bli­nis.

4 To serve, put each blini on a plate, top with sal­mon and a mound of rémoulade.

GET AHEAD Pre­pare to end of step 2 up to a day ahead. Cover blini mix­ture and rémoulade separately and chill. Up to 3hr ahead, cook bli­nis (add a splash of milk to the mix­ture first to loosen). Cover cooked bli­nis and keep at room tem­per­a­ture. Serve as in step 4 (re­heat­ing bli­nis, if you like). PER SERV­ING: CALS 301, FAT 17g; SAT FAT 4g; CARBS 24g

Store left­over rémoulade in the fridge (cov­ered) for up to 3 days

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