Smoked salmon and celeriac blini

Name: Smoked salmon and celeriac blini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 200 g (7oz) plain flour; 15 g (1/2oz) caster sugar; 2 medium eggs; 150 mL (1/4 pint) semi-skimmed milk, at room temperature; 50 mL (2fl oz) vegetable oil, plus extra to fry; Smoked salmon, in slices, to serve for the celeriac rémoulade; Juice of 1/2 lemon; 300 g (11oz) celeriac; 3 tbsp. crème fraîche; 3 tbsp. mayonnaise; 1-2 tsp Dijon mustard, to taste; 2 tbsp. freshly chopped parsley, plus extra to garnish

An impressive fish dish, a lighter plate or a get-ahead starter… we’ve covered all the options. A simplified blini recipe makes this dish easier to handle on a busy day! Leftover rémoulade can be stored in the fridge (covered) for up to 3 days - perfect served with pâtés or leftover ham.

By The GH Kitchen TeamPublished: 18 December 2012

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Food, Dishware, Ingredient, Cuisine, Serveware, Tableware, Leaf vegetable, Plate, Garnish, Fines herbes,

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Yields:

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Ingredients

200 g (7oz) plain flour
15 g (1/2oz) caster sugar
2 medium eggs
150 ml (1/4 pint) semi-skimmed milk, at room temperature
50 ml (2fl oz) vegetable oil, plus extra to fry
Smoked salmon, in slices, to serve for the celeriac rémoulade
Juice of 1/2 lemon
300 g (11oz) celeriac
3 Tbsp. crème fraîche
3 Tbsp. mayonnaise
1-2 tsp Dijon mustard, to taste
2 Tbsp. freshly chopped parsley, plus extra to garnish

Directions

1. Step 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. Step 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 (⅛in) 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. Step 3
  Heat a little oil in a large heavy-based pan. Spoon in 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. Step 4
  To serve, put a blini on each plate, top with smoked salmon and a mound of rémoulade.

Per Serving:

Calories: 301
Total carbs: 24 g
Sugars: 4 g
Total fat: 17 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time