Jamie Olivers Smoked Salmon Oat Blinis With Beetroot And Celeriac Remoulade Food

SMOKED SALMON BLINIS

Steps:

• 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
• 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

SMOKED SALMON WITH CARPACCIO OF RAW BEETROOT, HORSERADISH AND WATERCRESS

Steps:

• Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
• On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

SMOKED SALMON OAT BLINIS

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Celebration Roast from Together - see the full collection of menus here.
• GET AHEAD You can prep this on the day, if you prefer. 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. 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.

JAMIE OLIVER'S SMOKED SALMON OAT BLINIS WITH BEETROOT AND CELERIAC REMOULADE

Steps:

• Get ahead: You can prep this on the day, if you prefer. 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. 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: Torn buffalo mozzarella and crushed toasted hazelnuts instead of the salmon will be a joy. CALS 334 FAT 10g SAT FAT 2.9g SUGARS 7.8g SALT 1.6g PROTEIN 19.3g CARBS 44.5g FIBRE 3.9g

BLINIS WITH SMOKED SALMON AND CAVIAR

Steps:

• Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
• After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
• Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!

BEETROOT BLINIS WITH SMOKED SALMON

Steps:

• To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour.
• Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container.
• Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.