BLINIS RECIPES

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.

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.