44 The Times Magazine
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
- Sea salt and black pepper
- 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 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.
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 nonstick
frying pan on a medium heat. In
batches, cook tablespoonfuls 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
- ENERGY 334kcal • FAT 10g • SAT FAT 2.9g
- PROTEIN 19.3g • CARBS 44.5g • SUGARS
7.8g • SALT 1.6g • FIBRE 3.9g
PHOTOGRAPHS David Loftus