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.
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
1-2 tsp Dijon mustard, to taste
2Tbsp. freshly chopped parsley, plus extra to garnish
Directions
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.
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.
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.
Step 4
To serve, put a blini on each plate, top with smoked salmon and a mound of rémoulade.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
