Smoked salmon & celeriac blini
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