SMOKED SALMON OAT BLINIS | JAMIE OLIVER RECIPES
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 334 calories, FatContent 10 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 19.3 g protein, CarbohydrateContent 44.5 g carbohydrate, SugarContent 7.8 g sugar, SodiumContent 1.6 g salt, FiberContent 3.9 g fibre
SMOKED SALMON OAT BLINIS | JAMIE OLIVER RECIPES
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 334 calories, FatContent 10 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 19.3 g protein, CarbohydrateContent 44.5 g carbohydrate, SugarContent 7.8 g sugar, SodiumContent 1.6 g salt, FiberContent 3.9 g fibre
More about "salmon capers recipes"
SMOKED SALMON OAT BLINIS | JAMIE OLIVER RECIPES
From jamieoliver.com
Calories 334 calories per serving
Calories 334 calories per serving
- 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.
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CAPERS - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Combine with white wine vinegar, mustard, honey, lemon juice and grated celeriac to make remoulade; mix with melted butter, lemon juice and zest to make a sauce for grilled salmon; add …
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Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for …
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CAPERS - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Combine with white wine vinegar, mustard, honey, lemon juice and grated celeriac to make remoulade; mix with melted butter, lemon juice and zest to make a sauce for grilled salmon; add …
From bbcgoodfood.com
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Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon …
From allrecipes.com
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From marthastewart.com
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Upgrade your canned fish with these salmon cakes recipes. Canned salmon is a great source of protein and is full of heart-healthy omega-3s. You can easily pair these salmon cakes with a salad or roasted veggies to make a complete dinner. Recipes like Air-Fryer Salmon Cakes and Muffin-Tin Quinoa Salmon …
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From yummly.com
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See details
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Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for …
From nigella.com
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See details
CAPERS - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Combine with white wine vinegar, mustard, honey, lemon juice and grated celeriac to make remoulade; mix with melted butter, lemon juice and zest to make a sauce for grilled salmon; add …
From bbcgoodfood.com
From bbcgoodfood.com
See details
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Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon …
From allrecipes.com
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See details